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 |
|---|---|---|---|
| 1642 | 2024-11-13 16:44:30 | 52.56 | 95.2% |
| 1623 | 2023-12-15 07:04:13 | 54.68 | 96.4% |
| 1040 | 2021-01-19 05:53:42 | 46.57 | 94% |