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 |
|---|---|---|---|
| 8259 | 2023-06-04 11:16:40 | 88.06 | 95% |
| 5078 | 2021-12-29 16:36:41 | 79.94 | 95% |
| 898 | 2021-06-22 07:42:46 | 77.81 | 96% |
| 131 | 2020-12-21 07:27:11 | 76.16 | 97% |