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 |
|---|---|---|---|
| 1083 | 2024-05-15 16:34:38 | 64.46 | 95% |
| 1082 | 2024-05-15 14:44:25 | 62.09 | 93.4% |
| 614 | 2023-12-20 11:50:09 | 62.08 | 95.9% |