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 |
|---|---|---|---|
| 3228 | 2024-02-19 08:49:56 | 58.92 | 95% |
| 1757 | 2023-03-21 07:23:23 | 52.82 | 96% |
| 1119 | 2022-12-29 07:25:17 | 58.25 | 96% |
| 929 | 2022-12-15 08:11:34 | 52.72 | 96% |