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 |
|---|---|---|---|
| 1683 | 2024-10-30 05:05:15 | 98.47 | 96% |
| 956 | 2023-01-02 09:24:46 | 98.40 | 97% |
| 786 | 2022-12-19 05:54:07 | 101.12 | 97% |