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 |
|---|---|---|---|
| 13824 | 2024-01-25 10:34:57 | 75.75 | 96.5% |
| 12309 | 2022-09-20 09:40:09 | 83.68 | 96% |
| 2257 | 2021-11-08 00:15:02 | 63.67 | 94% |
| 443 | 2021-10-04 15:40:25 | 52.55 | 93% |