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 |
|---|---|---|---|
| 318 | 2024-01-17 12:28:12 | 52.98 | 97.5% |
| 133 | 2023-12-12 07:42:44 | 48.45 | 96.6% |