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 |
|---|---|---|---|
| 471 | 2023-12-29 02:21:24 | 90.73 | 98.2% |
| 361 | 2023-12-20 22:22:21 | 74.83 | 97.8% |