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 |
|---|---|---|---|
| 3585 | 2024-01-03 14:22:15 | 63.77 | 95.8% |
| 1913 | 2021-07-31 06:25:49 | 66.68 | 96% |
| 1234 | 2021-03-26 11:26:10 | 62.38 | 96% |