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 |
|---|---|---|---|
| 1034 | 2024-04-01 16:03:53 | 105.51 | 97.7% |
| 235 | 2024-02-01 12:39:59 | 100.98 | 97.4% |