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 |
|---|---|---|---|
| 791 | 2023-12-14 22:30:03 | 98.28 | 97.1% |
| 314 | 2023-11-21 02:43:06 | 102.31 | 97% |