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 |
|---|---|---|---|
| 2353 | 2024-02-20 02:10:33 | 95.07 | 98.1% |
| 1303 | 2024-01-26 12:34:00 | 83.99 | 98.8% |
| 334 | 2024-01-06 18:57:54 | 78.66 | 96.9% |