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 |
|---|---|---|---|
| 7417 | 2021-10-14 09:34:29 | 79.15 | 95% |
| 4976 | 2021-05-13 08:04:29 | 66.67 | 93% |
| 4569 | 2021-05-04 05:08:02 | 75.45 | 96% |
| 2283 | 2021-01-13 04:39:58 | 69.69 | 96% |