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 |
|---|---|---|---|
| 1891 | 2023-12-01 18:40:38 | 81.25 | 97.8% |
| 1771 | 2023-11-28 19:45:23 | 73.73 | 96.6% |
| 1446 | 2023-11-16 22:06:10 | 72.45 | 97.8% |