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 |
|---|---|---|---|
| 2388 | 2024-06-04 11:12:12 | 53.52 | 94% |
| 1739 | 2024-02-18 17:38:56 | 49.71 | 95% |
| 1261 | 2023-01-24 08:27:13 | 57.78 | 96% |