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 |
|---|---|---|---|
| 9053 | 2024-02-01 10:14:39 | 88.29 | 97.5% |
| 8902 | 2023-12-20 15:47:08 | 96.54 | 97.8% |
| 2568 | 2021-05-20 04:22:18 | 67.45 | 95% |
| 2320 | 2021-05-12 04:25:25 | 75.32 | 96% |
| 1834 | 2021-02-17 08:48:25 | 58.37 | 95.3% |