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 |
|---|---|---|---|
| 720 | 2024-11-04 17:37:09 | 63.44 | 96.2% |
| 655 | 2024-04-28 06:52:51 | 63.01 | 97.4% |
| 519 | 2023-11-12 06:36:23 | 64.90 | 97.4% |