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 |
|---|---|---|---|
| 65758 | 2023-09-03 01:59:22 | 157.63 | 98.6% |
| 36201 | 2022-04-24 21:00:23 | 159.23 | 100% |
| 25607 | 2021-12-25 21:55:36 | 164.91 | 99% |