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 |
|---|---|---|---|
| 2173 | 2024-04-05 14:46:54 | 90.13 | 97.4% |
| 104 | 2022-05-28 21:59:44 | 66.75 | 97% |