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 |
|---|---|---|---|
| 215 | 2024-05-02 18:34:31 | 61.09 | 96.5% |
| 115 | 2024-04-27 17:27:36 | 57.29 | 95.9% |