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 |
|---|---|---|---|
| 211 | 2024-03-25 20:20:21 | 103.40 | 96.8% |
| 207 | 2024-03-25 20:14:33 | 102.72 | 96.9% |