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 |
|---|---|---|---|
| 10640 | 2023-12-09 12:39:15 | 64.37 | 95.6% |
| 9106 | 2023-06-28 04:09:49 | 52.70 | 94% |
| 6371 | 2023-02-01 04:56:32 | 68.86 | 96% |
| 3938 | 2022-11-23 08:05:22 | 50.86 | 94% |
| 2410 | 2022-10-10 04:49:19 | 59.59 | 96% |