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 |
|---|---|---|---|
| 4300 | 2022-08-26 12:27:11 | 117.79 | 98% |
| 1948 | 2021-07-07 19:29:41 | 80.63 | 96% |
| 1830 | 2021-07-03 13:50:22 | 99.80 | 97% |