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 |
|---|---|---|---|
| 647 | 2025-02-07 19:26:41 | 47.64 | 95.3% |
| 551 | 2024-05-24 21:26:04 | 50.64 | 95.8% |
| 168 | 2024-03-16 03:56:23 | 44.04 | 96.3% |
| 77 | 2024-03-10 20:37:36 | 47.08 | 95.4% |