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 |
|---|---|---|---|
| 5718 | 2025-01-08 07:22:52 | 85.66 | 99.2% |
| 4939 | 2024-08-07 04:39:46 | 86.70 | 98.9% |
| 936 | 2022-10-13 04:17:58 | 81.01 | 98% |