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 |
|---|---|---|---|
| 110 | 2024-07-22 21:56:08 | 62.28 | 98.8% |
| 76 | 2024-05-31 00:32:05 | 62.38 | 98.5% |
| 36 | 2024-04-17 22:04:51 | 58.26 | 97% |