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 |
|---|---|---|---|
| 534 | 2024-08-16 14:25:25 | 79.04 | 97.8% |
| 412 | 2024-08-02 11:20:46 | 72.85 | 95.5% |
| 242 | 2024-07-27 16:34:00 | 70.23 | 95.9% |
| 96 | 2024-07-25 07:58:07 | 51.96 | 93.7% |