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 |
|---|---|---|---|
| 5166 | 2025-04-01 15:23:26 | 86.99 | 96.4% |
| 5107 | 2025-02-21 13:13:10 | 83.91 | 95.9% |
| 3739 | 2022-12-06 04:42:09 | 87.64 | 97% |
| 2674 | 2022-03-15 15:59:50 | 78.66 | 96% |