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 |
|---|---|---|---|
| 7591 | 2024-02-02 10:31:15 | 78.78 | 97.1% |
| 4754 | 2021-11-20 15:50:39 | 76.56 | 98% |
| 3350 | 2021-04-07 10:20:59 | 61.08 | 95% |
| 1049 | 2020-07-26 10:28:38 | 59.79 | 95% |