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 |
|---|---|---|---|
| 446 | 2025-05-28 17:05:14 | 60.86 | 95.1% |
| 445 | 2025-05-28 17:04:09 | 59.40 | 95.8% |
| 405 | 2025-05-27 17:26:13 | 57.51 | 94.2% |
| 61 | 2025-05-23 05:05:09 | 54.25 | 93.8% |
| 13 | 2025-05-22 05:56:01 | 53.32 | 94.1% |