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 |
|---|---|---|---|
| 601 | 2024-03-07 12:09:00 | 60.67 | 94.1% |
| 345 | 2023-12-27 07:17:39 | 54.26 | 95% |
| 296 | 2023-12-25 05:37:27 | 47.71 | 94.6% |