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 |
|---|---|---|---|
| 2389 | 2022-03-02 08:07:19 | 51.29 | 93% |
| 461 | 2022-01-30 09:51:08 | 42.56 | 94% |
| 400 | 2022-01-28 04:34:35 | 37.91 | 95% |