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 |
|---|---|---|---|
| 166 | 2023-12-12 11:23:22 | 53.59 | 94.8% |
| 117 | 2023-12-04 11:19:48 | 55.62 | 95.7% |