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 |
|---|---|---|---|
| 4245 | 2022-12-05 03:10:06 | 57.85 | 95% |
| 1612 | 2021-11-11 20:44:20 | 61.64 | 97% |
| 1564 | 2021-11-10 06:27:27 | 51.70 | 94% |
| 581 | 2021-09-09 11:30:54 | 55.78 | 96% |
| 266 | 2021-08-21 12:48:32 | 54.64 | 96% |