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 |
|---|---|---|---|
| 2887 | 2022-11-25 02:47:49 | 78.93 | 94% |
| 1921 | 2022-08-01 12:05:34 | 90.59 | 96% |
| 332 | 2022-05-14 16:53:38 | 68.31 | 97% |