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 |
|---|---|---|---|
| 67 | 2025-01-13 13:26:37 | 63.65 | 97.4% |
| 39 | 2024-12-27 12:59:36 | 53.39 | 94.7% |