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 |
|---|---|---|---|
| 455 | 2023-12-06 23:58:05 | 86.70 | 98.8% |
| 450 | 2023-12-06 23:48:50 | 75.97 | 97.8% |
| 441 | 2023-12-06 21:55:13 | 79.90 | 98.1% |