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 |
|---|---|---|---|
| 2366 | 2023-11-17 01:30:24 | 77.47 | 97.5% |
| 2133 | 2023-11-11 06:09:09 | 76.14 | 97.8% |