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 |
|---|---|---|---|
| 595 | 2024-03-28 17:39:54 | 78.84 | 97.1% |
| 517 | 2024-03-18 10:45:47 | 72.92 | 97.7% |
| 101 | 2024-01-02 14:20:15 | 43.91 | 95.3% |