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 |
|---|---|---|---|
| 5137 | 2024-04-10 03:21:51 | 52.04 | 95% |
| 4824 | 2024-01-10 00:48:08 | 51.92 | 96.7% |
| 4668 | 2024-01-03 02:03:22 | 55.92 | 97.2% |
| 4539 | 2023-12-18 20:22:03 | 53.20 | 94.8% |
| 3796 | 2023-09-14 20:59:07 | 46.42 | 95% |
| 1090 | 2023-05-08 04:14:44 | 46.66 | 95% |