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 |
|---|---|---|---|
| 288 | 2025-01-22 20:08:50 | 55.52 | 94.5% |
| 252 | 2025-01-18 22:52:24 | 52.73 | 97% |
| 141 | 2024-12-19 10:25:24 | 58.31 | 95.1% |