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 |
|---|---|---|---|
| 503 | 2024-02-28 15:46:16 | 74.61 | 96% |
| 427 | 2024-02-24 18:39:00 | 77.77 | 96% |