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 |
|---|---|---|---|
| 54 | 2024-03-29 13:57:05 | 52.61 | 95.8% |
| 40 | 2024-03-28 13:49:28 | 41.74 | 94.3% |