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 |
|---|---|---|---|
| 18130 | 2024-02-24 12:22:40 | 65.18 | 97.8% |
| 18117 | 2024-02-23 03:25:22 | 60.37 | 96.2% |
| 18054 | 2024-02-20 14:08:32 | 68.01 | 97.4% |
| 17876 | 2024-02-13 03:15:05 | 56.49 | 96.5% |
| 17430 | 2024-01-30 13:35:44 | 67.41 | 99.6% |
| 16699 | 2024-01-03 02:55:11 | 65.23 | 96.3% |
| 6754 | 2023-05-15 13:04:55 | 52.89 | 96% |