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 |
|---|---|---|---|
| 130 | 2023-06-29 15:40:26 | 63.67 | 96% |
| 80 | 2023-06-27 20:08:53 | 82.78 | 98.5% |