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 |
|---|---|---|---|
| 383 | 2024-01-10 20:36:49 | 90.09 | 96.2% |
| 311 | 2024-01-03 19:44:52 | 80.10 | 95.7% |