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 |
|---|---|---|---|
| 778 | 2024-08-05 04:05:23 | 52.38 | 95.2% |
| 751 | 2024-05-16 11:29:44 | 58.28 | 95.7% |
| 745 | 2024-04-09 18:10:27 | 60.32 | 95.5% |