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 |
|---|---|---|---|
| 209 | 2025-02-26 07:41:03 | 64.31 | 98% |
| 177 | 2025-02-25 05:04:32 | 33.36 | 94% |
| 175 | 2025-02-25 05:01:37 | 47.03 | 95% |
| 105 | 2025-02-09 06:37:38 | 54.56 | 96% |