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 |
|---|---|---|---|
| 2265 | 2023-08-24 12:27:31 | 97.84 | 96% |
| 1074 | 2023-04-03 13:18:17 | 97.36 | 97% |
| 365 | 2023-01-13 15:26:19 | 115.93 | 100% |
| 128 | 2022-11-11 16:30:24 | 106.49 | 98% |