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 |
|---|---|---|---|
| 1378 | 2024-06-05 17:59:50 | 56.47 | 94.3% |
| 772 | 2021-10-10 07:12:11 | 50.30 | 94% |
| 660 | 2021-09-15 03:01:01 | 59.81 | 96% |