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 |
|---|---|---|---|
| 9357 | 2024-04-25 04:48:25 | 77.35 | 95.2% |
| 9263 | 2024-04-17 08:59:42 | 85.30 | 96.1% |
| 7835 | 2023-10-30 10:28:18 | 87.89 | 96.2% |
| 2798 | 2022-07-03 04:49:02 | 75.63 | 96% |
| 2062 | 2022-06-06 03:28:42 | 65.12 | 95% |