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 |
|---|---|---|---|
| 445 | 2024-04-20 19:17:49 | 71.52 | 97.4% |
| 331 | 2024-04-17 17:51:15 | 72.19 | 96.9% |
| 323 | 2024-04-17 17:42:12 | 61.62 | 95.2% |