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 |
|---|---|---|---|
| 110 | 2025-01-27 13:32:48 | 67.49 | 96.7% |
| 16 | 2024-10-19 11:47:32 | 70.92 | 98.8% |