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 |
|---|---|---|---|
| 84 | 2024-04-06 19:46:18 | 78.50 | 96.7% |
| 28 | 2024-03-30 19:23:29 | 59.72 | 94.2% |