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 |
|---|---|---|---|
| 113 | 2025-05-03 15:55:33 | 73.20 | 96% |
| 109 | 2025-05-03 15:51:59 | 70.89 | 96% |
| 67 | 2024-12-01 01:58:38 | 61.08 | 96.9% |
| 12 | 2024-11-18 04:35:34 | 56.64 | 95.9% |
| 4 | 2024-11-17 02:07:06 | 55.00 | 96.3% |