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 |
|---|---|---|---|
| 4718 | 2024-06-23 21:28:08 | 80.76 | 95% |
| 4204 | 2022-01-04 17:20:29 | 76.66 | 95% |
| 2799 | 2021-02-28 15:00:54 | 90.69 | 96% |