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 |
|---|---|---|---|
| 12 | 2024-01-19 18:43:02 | 50.43 | 92.7% |
| 3 | 2024-01-15 19:35:34 | 44.33 | 91.8% |