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 |
|---|---|---|---|
| 277 | 2024-09-21 05:33:05 | 63.73 | 95.2% |
| 125 | 2024-06-11 12:40:47 | 59.57 | 95.8% |