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 |
|---|---|---|---|
| 403 | 2024-01-18 12:19:52 | 74.21 | 97.8% |
| 311 | 2023-12-16 08:26:47 | 67.26 | 96.5% |
| 309 | 2023-12-16 08:24:21 | 64.76 | 96.1% |
| 228 | 2023-11-10 17:12:42 | 65.39 | 96.7% |