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 |
|---|---|---|---|
| 2454 | 2024-03-01 16:29:18 | 47.45 | 95% |
| 1451 | 2023-11-26 18:07:12 | 56.49 | 98.1% |