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 |
|---|---|---|---|
| 594 | 2024-02-11 07:43:51 | 55.13 | 93.3% |
| 544 | 2023-12-30 22:38:19 | 59.98 | 94.7% |