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 |
|---|---|---|---|
| 1858 | 2024-11-18 11:56:04 | 46.10 | 94.7% |
| 1797 | 2024-11-13 12:35:12 | 53.46 | 97.3% |
| 1342 | 2024-07-17 13:20:09 | 55.63 | 95.7% |
| 1319 | 2024-07-13 14:33:23 | 54.09 | 95.8% |