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 |
|---|---|---|---|
| 33 | 2024-12-03 15:17:33 | 85.13 | 98.5% |
| 5 | 2023-11-15 02:52:16 | 78.60 | 96.5% |