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 |
|---|---|---|---|
| 3040 | 2023-12-06 23:48:48 | 81.33 | 94.7% |
| 682 | 2019-02-12 19:17:46 | 55.55 | 92% |
| 371 | 2018-12-01 19:48:30 | 53.26 | 92% |