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 |
|---|---|---|---|
| 2844 | 2024-04-19 16:57:19 | 81.42 | 95.5% |
| 2215 | 2024-01-24 23:32:50 | 85.30 | 95.7% |
| 1227 | 2022-03-25 11:46:26 | 62.86 | 94% |