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 |
|---|---|---|---|
| 1102 | 2024-03-01 13:51:23 | 55.64 | 98.5% |
| 1098 | 2024-02-22 17:29:34 | 59.03 | 98.1% |
| 406 | 2024-01-15 09:40:04 | 48.18 | 98.1% |
| 125 | 2024-01-09 20:33:00 | 45.62 | 97.8% |