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 |
|---|---|---|---|
| 620 | 2023-12-22 19:16:55 | 51.95 | 94.4% |
| 438 | 2023-11-16 14:15:45 | 51.62 | 95.2% |
| 381 | 2023-11-15 16:56:25 | 44.52 | 92.8% |
| 340 | 2023-11-15 13:04:09 | 57.07 | 95.5% |