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 |
|---|---|---|---|
| 2588 | 2024-06-17 07:57:36 | 115.18 | 98.2% |
| 2447 | 2024-04-19 18:58:58 | 115.88 | 96.8% |