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 |
|---|---|---|---|
| 309 | 2024-12-03 20:55:57 | 50.84 | 94.8% |
| 107 | 2024-10-25 07:42:33 | 45.21 | 93.8% |