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 |
|---|---|---|---|
| 596 | 2024-02-05 19:00:39 | 63.59 | 95% |
| 335 | 2023-12-23 19:59:36 | 49.62 | 93.4% |
| 304 | 2023-12-20 13:19:10 | 55.50 | 95.1% |
| 238 | 2023-12-16 08:09:44 | 45.28 | 95.4% |
| 215 | 2023-12-10 09:48:16 | 45.56 | 93.9% |