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 |
|---|---|---|---|
| 1630 | 2024-04-17 21:11:17 | 53.06 | 97% |
| 1504 | 2023-11-16 18:43:14 | 51.49 | 97.8% |
| 581 | 2021-10-28 16:30:24 | 45.90 | 96% |