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 |
|---|---|---|---|
| 7723 | 2024-03-07 14:40:04 | 85.69 | 96.5% |
| 7101 | 2024-01-19 15:24:21 | 80.84 | 94.8% |
| 271 | 2020-05-07 13:37:36 | 52.92 | 95% |