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 |
|---|---|---|---|
| 1885 | 2024-03-11 22:53:17 | 90.71 | 97% |
| 1539 | 2023-12-29 03:21:22 | 79.53 | 94.6% |
| 1441 | 2023-12-26 07:30:37 | 73.55 | 94.9% |
| 503 | 2022-12-09 00:19:30 | 67.69 | 95% |