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 |
|---|---|---|---|
| 693 | 2024-07-25 10:23:27 | 56.20 | 96.8% |
| 482 | 2024-06-24 13:04:00 | 51.38 | 96% |
| 291 | 2024-01-09 10:29:13 | 56.22 | 97.4% |
| 223 | 2023-11-14 09:46:44 | 54.54 | 98.5% |