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 |
|---|---|---|---|
| 729 | 2022-11-05 11:20:54 | 99.62 | 98% |
| 669 | 2022-10-25 13:34:55 | 90.84 | 98% |
| 90 | 2021-11-30 04:28:17 | 79.92 | 96% |