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 |
|---|---|---|---|
| 1189 | 2024-02-17 16:03:50 | 92.59 | 98% |
| 1080 | 2023-12-26 20:01:25 | 80.65 | 94.9% |
| 725 | 2022-12-06 22:37:00 | 71.66 | 95% |