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 |
|---|---|---|---|
| 118 | 2024-10-17 06:31:33 | 55.48 | 95.5% |
| 87 | 2024-10-10 01:44:32 | 55.68 | 97.3% |
| 71 | 2024-10-08 12:48:31 | 52.16 | 96.4% |
| 18 | 2024-09-27 03:08:38 | 46.58 | 94.7% |