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 |
|---|---|---|---|
| 2136 | 2023-07-26 08:34:47 | 53.98 | 93% |
| 1909 | 2023-07-21 13:56:48 | 66.87 | 97% |
| 958 | 2023-06-30 04:57:25 | 55.22 | 94% |