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 |
|---|---|---|---|
| 1171 | 2024-12-02 13:50:23 | 77.87 | 97.1% |
| 594 | 2024-09-13 11:42:15 | 71.36 | 95.8% |