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 |
|---|---|---|---|
| 9484 | 2023-02-08 21:41:00 | 121.41 | 99% |
| 7058 | 2022-06-27 03:36:39 | 122.88 | 99% |
| 3376 | 2022-01-16 12:34:45 | 125.37 | 99% |
| 446 | 2020-08-14 05:19:47 | 100.50 | 97% |