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 |
|---|---|---|---|
| 38 | 2024-01-31 14:38:40 | 52.42 | 93.2% |
| 4 | 2024-01-23 14:39:53 | 48.27 | 93% |