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 |
|---|---|---|---|
| 7178 | 2025-04-21 01:58:00 | 155.18 | 99.6% |
| 6526 | 2023-05-03 15:46:25 | 134.79 | 99% |
| 6384 | 2023-02-05 05:31:24 | 136.51 | 99% |
| 1312 | 2020-09-10 15:03:39 | 115.76 | 99% |