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 |
|---|---|---|---|
| 4248 | 2023-05-08 18:25:39 | 77.47 | 94% |
| 985 | 2022-02-22 01:47:36 | 93.31 | 97% |
| 651 | 2022-02-13 01:28:52 | 77.89 | 94% |