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 |
|---|---|---|---|
| 134 | 2024-08-28 02:47:40 | 55.26 | 95.4% |
| 117 | 2024-05-09 18:04:23 | 62.90 | 97% |
| 86 | 2024-05-07 23:21:03 | 58.98 | 97.7% |