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 |
|---|---|---|---|
| 15260 | 2022-03-21 20:55:05 | 149.06 | 98% |
| 11247 | 2021-03-14 17:54:35 | 152.78 | 99% |
| 8851 | 2020-09-05 12:44:49 | 132.27 | 97% |