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 |
|---|---|---|---|
| 131 | 2024-05-09 16:44:47 | 62.33 | 97.4% |
| 117 | 2024-04-29 10:56:18 | 52.87 | 93.8% |