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 |
|---|---|---|---|
| 193 | 2024-04-25 17:28:50 | 64.47 | 99.6% |
| 138 | 2024-04-12 03:26:23 | 51.69 | 96.8% |