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 |
|---|---|---|---|
| 352 | 2024-04-04 07:48:10 | 54.12 | 94.3% |
| 151 | 2024-04-01 21:18:40 | 58.49 | 93.6% |