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 |
|---|---|---|---|
| 1429 | 2024-01-18 18:45:09 | 52.10 | 95.1% |
| 1360 | 2023-12-30 14:59:33 | 55.77 | 95.4% |
| 1242 | 2023-12-24 15:20:30 | 50.77 | 94.3% |