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 |
|---|---|---|---|
| 50 | 2024-04-19 08:44:33 | 79.00 | 96.5% |
| 16 | 2024-02-06 08:19:13 | 74.99 | 96.4% |