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 |
|---|---|---|---|
| 46 | 2025-02-07 16:52:44 | 51.33 | 98% |
| 37 | 2025-01-29 17:58:34 | 48.73 | 98% |
| 28 | 2025-01-17 20:59:36 | 52.32 | 98.1% |