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 |
|---|---|---|---|
| 2447 | 2025-05-26 17:55:14 | 68.87 | 96% |
| 1093 | 2024-06-21 15:09:24 | 63.76 | 94.6% |
| 820 | 2024-05-16 19:52:14 | 74.50 | 96.4% |
| 234 | 2024-03-05 19:37:26 | 65.66 | 96.4% |