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 |
|---|---|---|---|
| 2190 | 2023-12-05 00:36:25 | 87.18 | 95.1% |
| 909 | 2022-04-17 15:54:47 | 74.33 | 95% |