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 |
|---|---|---|---|
| 9773 | 2023-02-07 14:55:25 | 65.68 | 96% |
| 7234 | 2022-06-03 00:18:55 | 74.85 | 99% |
| 6356 | 2022-02-26 23:46:15 | 56.08 | 95% |