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 |
|---|---|---|---|
| 13876 | 2024-01-17 03:14:12 | 105.17 | 98.2% |
| 4682 | 2022-08-10 20:20:00 | 83.55 | 96% |
| 1912 | 2022-05-27 15:49:31 | 87.94 | 96% |
| 474 | 2022-03-10 04:14:04 | 68.99 | 95% |