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 |
|---|---|---|---|
| 1552 | 2024-05-30 18:28:04 | 65.65 | 97.5% |
| 1276 | 2024-04-23 13:15:49 | 60.63 | 95.5% |
| 593 | 2023-12-27 17:34:05 | 57.97 | 97% |
| 418 | 2023-12-20 20:51:11 | 56.23 | 97.4% |
| 406 | 2023-12-20 15:46:43 | 54.33 | 95.3% |
| 388 | 2023-12-20 15:10:08 | 50.04 | 94.4% |