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 |
|---|---|---|---|
| 105 | 2024-10-28 03:37:08 | 72.48 | 96% |
| 39 | 2024-10-25 03:59:32 | 50.46 | 94.8% |