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 |
|---|---|---|---|
| 517 | 2024-10-23 12:15:04 | 57.96 | 96.6% |
| 406 | 2024-10-10 16:05:13 | 51.71 | 93% |
| 220 | 2024-09-29 02:16:44 | 45.32 | 94.3% |