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 |
|---|---|---|---|
| 923 | 2025-07-14 02:19:01 | 73.75 | 97% |
| 296 | 2024-01-09 07:19:29 | 72.42 | 95.8% |
| 290 | 2024-01-05 01:46:50 | 74.92 | 97.4% |