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 |
|---|---|---|---|
| 1749 | 2024-03-12 02:44:17 | 75.95 | 95.5% |
| 1387 | 2023-11-30 19:09:44 | 69.66 | 95.4% |
| 1250 | 2023-11-23 17:56:52 | 71.16 | 95.7% |
| 1114 | 2023-11-14 04:56:41 | 65.65 | 93.5% |