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 |
|---|---|---|---|
| 10810 | 2022-02-10 10:30:23 | 101.38 | 99% |
| 7631 | 2021-08-07 14:11:27 | 74.70 | 97% |
| 4964 | 2020-12-07 04:52:10 | 63.57 | 95% |