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 |
|---|---|---|---|
| 1353 | 2025-01-30 12:52:44 | 60.23 | 94.6% |
| 908 | 2024-12-05 09:56:14 | 55.41 | 95.5% |
| 461 | 2024-10-13 22:29:45 | 60.81 | 96.4% |
| 69 | 2024-10-04 22:31:52 | 53.92 | 94.5% |