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 |
|---|---|---|---|
| 8439 | 2023-12-02 17:05:56 | 59.44 | 97.8% |
| 3619 | 2022-01-17 10:14:43 | 55.34 | 93% |
| 3155 | 2021-12-15 12:39:46 | 71.51 | 97% |