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 |
|---|---|---|---|
| 108 | 2024-03-22 01:00:18 | 72.77 | 95.1% |
| 100 | 2024-03-04 16:43:14 | 70.77 | 95.8% |