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 |
|---|---|---|---|
| 6044 | 2022-04-03 00:46:25 | 89.48 | 97% |
| 5455 | 2022-03-21 01:03:00 | 81.18 | 94% |
| 3333 | 2021-04-13 15:58:43 | 67.34 | 94% |
| 2550 | 2021-02-26 23:26:21 | 84.40 | 97% |