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 |
|---|---|---|---|
| 212 | 2025-01-23 22:17:51 | 82.86 | 98% |
| 167 | 2025-01-23 19:04:13 | 83.36 | 98% |
| 135 | 2025-01-23 15:50:07 | 81.60 | 97% |
| 124 | 2025-01-23 03:02:48 | 73.32 | 97% |
| 75 | 2025-01-19 17:13:18 | 72.55 | 95.7% |