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 |
|---|---|---|---|
| 4258 | 2023-09-15 22:02:50 | 80.20 | 97.6% |
| 2887 | 2022-09-17 07:28:56 | 84.17 | 98% |
| 875 | 2022-04-15 03:45:30 | 74.81 | 98% |