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 |
|---|---|---|---|
| 5633 | 2024-07-06 22:21:24 | 64.31 | 96.4% |
| 4259 | 2023-05-27 00:19:03 | 71.54 | 98.9% |
| 1815 | 2021-01-29 19:26:01 | 70.13 | 98.8% |