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 |
|---|---|---|---|
| 938 | 2024-01-26 17:19:10 | 100.56 | 98.2% |
| 90 | 2023-07-08 17:53:35 | 95.18 | 97.5% |