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 |
|---|---|---|---|
| 13267 | 2023-08-21 05:38:05 | 70.68 | 95% |
| 12158 | 2023-03-22 10:37:15 | 65.58 | 96% |
| 9880 | 2022-01-23 15:05:23 | 69.21 | 96% |
| 5517 | 2021-08-31 05:52:33 | 60.99 | 94% |