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 |
|---|---|---|---|
| 565 | 2024-05-14 02:00:18 | 79.07 | 98.1% |
| 384 | 2024-05-02 23:04:34 | 95.94 | 100% |
| 162 | 2024-04-22 17:05:38 | 78.07 | 98.1% |
| 46 | 2024-04-17 03:01:01 | 78.45 | 98.5% |