Historically, most wines contained less than 14 percent alcohol - either because there wasn't enough sugar in the juice to attain a higher alcohol level, or because the yeasts died off when the alcohol reached 14 percent, halting the fermentation.
| Game | Time | WPM | Accuracy |
|---|---|---|---|
| 1254 | 2023-08-27 15:20:25 | 145.18 | 99.6% |
| 1184 | 2023-01-23 16:11:23 | 146.97 | 100% |
| 1031 | 2021-11-27 03:20:54 | 111.58 | 98% |