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 |
|---|---|---|---|
| 2376 | 2025-01-21 23:16:49 | 68.81 | 97.9% |
| 1713 | 2024-08-05 18:51:48 | 78.56 | 97.6% |
| 1671 | 2024-06-09 02:11:15 | 80.18 | 98.2% |
| 899 | 2023-12-22 18:22:27 | 73.80 | 97.2% |