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 |
|---|---|---|---|
| 6067 | 2024-07-31 10:42:37 | 94.90 | 99.2% |
| 5879 | 2024-07-12 11:19:00 | 89.80 | 97% |
| 4698 | 2023-11-18 04:02:10 | 76.77 | 95.1% |
| 4637 | 2023-11-16 15:19:14 | 81.27 | 94.9% |