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 |
|---|---|---|---|
| 92 | 2024-05-14 12:41:12 | 41.41 | 98.9% |
| 75 | 2024-05-14 12:18:31 | 47.50 | 97.4% |