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 |
|---|---|---|---|
| 10971 | 2024-04-23 13:40:34 | 94.90 | 95% |
| 8160 | 2024-01-21 21:42:10 | 102.54 | 96.4% |
| 5613 | 2022-04-10 09:22:58 | 91.04 | 96% |
| 1899 | 2021-04-05 18:18:07 | 89.36 | 97% |