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 |
|---|---|---|---|
| 38 | 2024-06-10 13:47:17 | 42.91 | 94.8% |
| 4 | 2024-06-05 15:01:20 | 33.38 | 92.5% |