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 |
|---|---|---|---|
| 5593 | 2025-03-30 08:51:00 | 81.49 | 97.1% |
| 4910 | 2024-10-11 10:00:36 | 82.47 | 97.8% |
| 4509 | 2024-09-16 15:11:03 | 82.71 | 97.8% |
| 2088 | 2021-08-19 05:14:55 | 76.94 | 98% |