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 |
|---|---|---|---|
| 4812 | 2025-04-19 14:58:17 | 48.39 | 95.9% |
| 4497 | 2023-11-28 11:21:12 | 51.38 | 98.2% |
| 2598 | 2023-02-02 20:10:15 | 52.84 | 97% |
| 1719 | 2022-12-21 07:34:41 | 53.61 | 95% |