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 |
|---|---|---|---|
| 18103 | 2022-12-27 07:21:23 | 93.67 | 99% |
| 15760 | 2021-07-29 08:21:29 | 80.40 | 95% |
| 15162 | 2021-03-15 06:48:04 | 81.88 | 96% |
| 651 | 2017-06-22 00:35:10 | 52.29 | 96% |