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 |
|---|---|---|---|
| 186 | 2025-02-10 01:28:25 | 58.94 | 97.2% |
| 170 | 2025-02-04 02:22:48 | 55.56 | 95.4% |
| 63 | 2025-01-29 01:45:15 | 57.15 | 97.8% |