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 |
|---|---|---|---|
| 633 | 2024-04-24 03:13:13 | 54.36 | 94.8% |
| 631 | 2024-04-24 03:11:00 | 40.93 | 94.4% |