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 |
|---|---|---|---|
| 4120 | 2024-01-12 19:36:42 | 77.67 | 94.3% |
| 3658 | 2023-11-23 17:49:07 | 78.59 | 93.1% |
| 3653 | 2023-11-23 17:44:06 | 80.66 | 94.8% |
| 2989 | 2023-11-07 11:07:40 | 74.58 | 94.5% |