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 |
|---|---|---|---|
| 210 | 2024-01-16 22:41:20 | 75.70 | 97.7% |
| 136 | 2024-01-09 16:01:03 | 71.83 | 98.5% |
| 129 | 2024-01-09 15:42:21 | 73.76 | 98.5% |
| 13 | 2023-12-20 21:50:06 | 64.01 | 98.2% |