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 |
|---|---|---|---|
| 3869 | 2025-02-07 05:32:21 | 149.86 | 96.7% |
| 3860 | 2025-02-07 05:26:53 | 158.24 | 97.9% |
| 1896 | 2025-01-24 07:41:49 | 149.24 | 97.5% |
| 762 | 2025-01-20 03:08:32 | 155.28 | 97.9% |