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 |
|---|---|---|---|
| 2345 | 2024-02-28 02:39:36 | 67.81 | 98% |
| 1555 | 2023-02-22 20:00:45 | 64.86 | 96% |