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 |
|---|---|---|---|
| 2533 | 2024-01-21 18:58:38 | 69.79 | 97.3% |
| 2516 | 2024-01-21 17:11:12 | 63.08 | 95.8% |
| 2478 | 2024-01-20 00:10:52 | 63.71 | 95.8% |
| 2415 | 2024-01-18 11:16:20 | 55.41 | 95% |