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 |
|---|---|---|---|
| 6050 | 2024-02-26 14:08:38 | 57.53 | 96.8% |
| 1137 | 2022-03-30 08:03:16 | 59.60 | 97% |
| 429 | 2022-03-10 08:16:04 | 50.29 | 98% |