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 |
|---|---|---|---|
| 1082 | 2024-09-21 13:19:26 | 87.03 | 97.4% |
| 1053 | 2024-09-18 09:38:29 | 81.70 | 97.4% |
| 991 | 2024-08-26 11:31:49 | 80.24 | 96.4% |
| 795 | 2024-07-24 13:42:49 | 73.75 | 96.2% |
| 655 | 2024-05-01 14:28:14 | 72.29 | 98.5% |