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 |
|---|---|---|---|
| 2717 | 2025-07-20 16:55:05 | 75.06 | 95% |
| 2306 | 2024-04-26 22:05:22 | 73.51 | 97.3% |
| 2192 | 2024-04-15 12:55:36 | 58.12 | 94.6% |