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 |
|---|---|---|---|
| 4158 | 2025-04-18 17:28:29 | 68.12 | 94.3% |
| 4013 | 2025-04-01 20:39:54 | 81.91 | 96.9% |
| 1837 | 2018-03-11 17:56:34 | 56.33 | 95% |
| 344 | 2014-01-27 03:22:25 | 59.12 | 89% |