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 |
|---|---|---|---|
| 1249 | 2024-04-06 10:51:19 | 85.03 | 95.8% |
| 1219 | 2024-04-03 11:11:39 | 76.38 | 96.8% |
| 1035 | 2024-02-03 11:50:48 | 63.26 | 95% |
| 631 | 2023-12-16 08:09:21 | 70.04 | 94% |