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 |
|---|---|---|---|
| 188 | 2024-04-08 16:08:33 | 63.77 | 96.8% |
| 132 | 2024-03-12 02:44:23 | 65.26 | 95.9% |
| 116 | 2024-03-10 22:59:44 | 68.14 | 96.5% |
| 97 | 2024-03-03 12:26:35 | 65.97 | 97.3% |