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 |
|---|---|---|---|
| 2570 | 2023-01-18 04:52:04 | 106.45 | 97% |
| 1115 | 2020-11-29 13:34:17 | 82.06 | 97% |