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 |
|---|---|---|---|
| 2729 | 2024-01-18 20:23:33 | 77.82 | 98.9% |
| 2709 | 2024-01-08 11:20:16 | 62.23 | 95.9% |
| 2701 | 2023-12-18 19:12:44 | 63.20 | 95.6% |
| 2640 | 2023-11-23 11:49:02 | 69.87 | 96.8% |