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 |
|---|---|---|---|
| 344 | 2025-02-11 20:24:42 | 64.93 | 93% |
| 260 | 2025-02-08 14:41:50 | 73.87 | 95.7% |
| 108 | 2025-02-01 15:44:25 | 68.14 | 94% |