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 |
|---|---|---|---|
| 4635 | 2024-04-10 18:23:59 | 128.89 | 98.1% |
| 4415 | 2024-03-14 12:33:10 | 118.86 | 98.2% |