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 |
|---|---|---|---|
| 1005 | 2024-04-16 15:48:50 | 91.07 | 97.8% |
| 702 | 2024-03-15 12:02:36 | 89.01 | 98.1% |