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 |
|---|---|---|---|
| 15154 | 2024-03-18 16:42:56 | 66.45 | 95.8% |
| 8449 | 2021-10-10 08:53:59 | 67.75 | 96% |
| 1598 | 2021-06-05 04:44:44 | 66.47 | 97% |