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 |
|---|---|---|---|
| 230 | 2023-07-25 16:22:19 | 48.93 | 95% |
| 160 | 2023-07-23 08:10:24 | 53.29 | 95% |