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 |
|---|---|---|---|
| 2550 | 2024-04-17 16:01:21 | 72.62 | 94.1% |
| 2423 | 2024-04-13 00:37:19 | 75.80 | 96% |
| 1944 | 2023-12-25 07:27:46 | 72.79 | 95.5% |
| 990 | 2023-03-23 20:19:55 | 58.44 | 93% |
| 370 | 2023-01-17 13:22:00 | 68.01 | 95% |