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 |
|---|---|---|---|
| 646 | 2024-10-17 21:17:00 | 60.27 | 90.3% |
| 528 | 2024-10-05 10:50:48 | 52.69 | 88.6% |
| 255 | 2024-07-28 12:35:46 | 42.20 | 91.6% |