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 |
|---|---|---|---|
| 484 | 2023-04-17 09:27:03 | 53.15 | 93% |
| 356 | 2022-05-08 14:36:31 | 55.04 | 95% |
| 202 | 2022-04-29 13:17:19 | 48.29 | 92% |