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 |
|---|---|---|---|
| 1056 | 2024-12-23 07:16:18 | 56.33 | 96.3% |
| 989 | 2024-12-07 14:31:55 | 52.58 | 96.1% |
| 802 | 2023-05-07 10:46:35 | 50.19 | 97% |