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 |
|---|---|---|---|
| 139 | 2024-09-20 17:49:49 | 73.70 | 99.2% |
| 119 | 2024-09-19 22:59:38 | 57.85 | 96.3% |
| 70 | 2024-09-19 01:02:15 | 66.45 | 97.7% |