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 |
|---|---|---|---|
| 1414 | 2024-02-01 14:56:43 | 75.45 | 97% |
| 1333 | 2024-01-23 11:49:01 | 72.83 | 97.5% |
| 1256 | 2024-01-17 21:12:00 | 64.59 | 96.8% |
| 1103 | 2024-01-11 16:03:41 | 61.56 | 95.7% |
| 636 | 2023-12-22 18:22:28 | 71.78 | 98.5% |
| 280 | 2023-12-05 16:32:16 | 69.14 | 98.1% |