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 |
|---|---|---|---|
| 357 | 2021-08-27 18:42:09 | 93.05 | 98% |
| 198 | 2021-02-03 19:38:17 | 112.69 | 99.2% |