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 |
|---|---|---|---|
| 3025 | 2023-11-10 05:32:28 | 58.93 | 95.7% |
| 2022 | 2021-02-08 09:48:03 | 68.61 | 97% |
| 1532 | 2020-08-29 09:33:56 | 57.60 | 96% |
| 263 | 2015-09-25 02:24:55 | 47.40 | 89% |