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 |
|---|---|---|---|
| 1741 | 2024-01-29 20:06:38 | 70.28 | 96.4% |
| 1700 | 2024-01-27 23:24:04 | 63.57 | 94.1% |
| 1228 | 2024-01-09 22:39:34 | 63.84 | 93.7% |
| 390 | 2023-12-11 20:53:28 | 65.50 | 95.6% |
| 320 | 2023-12-08 06:22:34 | 65.35 | 94.7% |
| 199 | 2023-12-06 06:42:37 | 70.25 | 96.8% |