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 |
|---|---|---|---|
| 333 | 2023-07-13 06:59:32 | 79.82 | 97.1% |
| 323 | 2023-07-13 03:57:24 | 84.46 | 98.5% |