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 |
|---|---|---|---|
| 47 | 2024-04-19 16:18:20 | 57.32 | 95.5% |
| 5 | 2024-04-18 14:07:19 | 63.89 | 95.7% |