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 |
|---|---|---|---|
| 4006 | 2024-08-01 18:32:29 | 71.62 | 97.3% |
| 1350 | 2024-05-10 17:03:44 | 76.47 | 98.1% |
| 1321 | 2024-05-10 16:34:49 | 62.32 | 94.2% |
| 567 | 2024-05-02 16:53:24 | 65.76 | 94.9% |