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 |
|---|---|---|---|
| 6726 | 2023-01-09 15:14:38 | 49.88 | 96% |
| 5599 | 2022-12-23 16:47:19 | 49.64 | 96% |
| 3089 | 2022-09-28 18:25:38 | 41.69 | 96% |