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 |
|---|---|---|---|
| 13775 | 2024-04-21 17:47:22 | 66.13 | 96.7% |
| 12061 | 2021-03-22 03:21:43 | 66.66 | 96% |
| 2828 | 2018-10-12 04:25:25 | 55.43 | 95% |