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 | 2024-10-21 09:45:34 | 75.33 | 96.3% |
| 24 | 2024-05-22 09:57:40 | 66.54 | 94.9% |