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 |
|---|---|---|---|
| 956 | 2024-07-15 10:56:33 | 44.96 | 93.9% |
| 627 | 2024-03-14 08:32:25 | 41.11 | 92.5% |