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 |
|---|---|---|---|
| 3094 | 2024-03-06 17:32:31 | 57.01 | 97.4% |
| 3060 | 2024-03-01 15:06:56 | 48.06 | 97.1% |
| 2997 | 2024-01-26 14:10:28 | 50.08 | 98.8% |
| 2987 | 2024-01-22 20:36:42 | 50.94 | 97.5% |