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 |
|---|---|---|---|
| 269 | 2023-05-29 05:20:09 | 81.48 | 95% |
| 171 | 2021-12-18 01:03:26 | 116.05 | 98% |