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 |
|---|---|---|---|
| 923 | 2024-05-17 13:23:04 | 71.22 | 96.8% |
| 851 | 2024-04-29 15:59:08 | 78.56 | 98.8% |
| 148 | 2024-02-21 16:15:11 | 68.04 | 97.5% |