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 |
|---|---|---|---|
| 135 | 2024-07-19 22:15:35 | 54.37 | 94.9% |
| 94 | 2024-07-18 16:34:31 | 45.80 | 93.1% |