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 |
|---|---|---|---|
| 1250 | 2024-08-15 05:28:37 | 60.11 | 95% |
| 1126 | 2024-01-28 12:34:17 | 65.22 | 95.3% |