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 |
|---|---|---|---|
| 6945 | 2025-03-11 05:03:31 | 72.94 | 96.1% |
| 1558 | 2021-09-07 19:41:44 | 67.29 | 96% |
| 373 | 2021-08-25 11:40:36 | 47.11 | 93% |