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 |
|---|---|---|---|
| 3389 | 2024-03-12 11:45:31 | 70.10 | 96.7% |
| 3343 | 2024-03-04 10:49:13 | 63.08 | 95.2% |
| 1375 | 2021-12-07 16:50:06 | 61.19 | 96% |
| 825 | 2021-11-05 15:50:58 | 55.41 | 95% |