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 |
|---|---|---|---|
| 130 | 2024-08-16 22:35:58 | 61.96 | 96.6% |
| 89 | 2024-08-09 21:47:59 | 48.02 | 93.2% |
| 62 | 2024-08-08 21:46:45 | 50.57 | 95.8% |