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 |
|---|---|---|---|
| 670 | 2022-07-29 09:17:30 | 99.86 | 96% |
| 482 | 2022-03-06 10:12:01 | 83.03 | 95% |