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 |
|---|---|---|---|
| 698 | 2024-03-18 07:00:22 | 62.26 | 96.7% |
| 675 | 2024-03-16 12:31:20 | 52.43 | 96.7% |