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 |
|---|---|---|---|
| 7875 | 2021-12-19 12:31:10 | 127.15 | 99% |
| 6756 | 2021-04-25 09:34:02 | 142.06 | 99% |