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 |
|---|---|---|---|
| 15061 | 2022-08-09 22:20:33 | 164.68 | 100% |
| 10646 | 2021-07-12 22:57:05 | 159.29 | 99% |
| 7776 | 2021-01-21 17:21:40 | 174.27 | 100% |
| 2132 | 2019-11-22 22:10:45 | 152.37 | 99% |