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 |
|---|---|---|---|
| 5032 | 2024-02-06 12:39:21 | 83.85 | 95.9% |
| 2525 | 2023-08-15 08:39:18 | 82.03 | 97% |
| 1949 | 2023-07-11 16:04:07 | 76.34 | 96% |