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 |
|---|---|---|---|
| 3689 | 2024-11-17 09:17:55 | 55.09 | 93.3% |
| 3528 | 2024-08-23 11:10:15 | 57.16 | 94.4% |