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 |
|---|---|---|---|
| 412 | 2024-05-16 20:13:10 | 79.76 | 97.2% |
| 378 | 2024-03-17 04:39:04 | 73.73 | 96.9% |