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 |
|---|---|---|---|
| 1153 | 2024-11-18 08:45:20 | 44.10 | 94.2% |
| 1004 | 2024-10-18 08:21:11 | 44.16 | 93.8% |