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 |
|---|---|---|---|
| 123 | 2024-10-11 11:34:24 | 66.44 | 95.6% |
| 106 | 2024-10-10 18:46:10 | 63.96 | 95.4% |
| 33 | 2024-10-07 10:13:00 | 67.81 | 95.8% |