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 |
|---|---|---|---|
| 789 | 2023-11-21 03:52:53 | 51.53 | 96.5% |
| 774 | 2023-11-20 03:32:15 | 53.24 | 97.4% |
| 768 | 2023-11-18 03:47:36 | 54.09 | 96.8% |