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 |
|---|---|---|---|
| 1535 | 2023-10-14 16:11:10 | 105.67 | 97.5% |
| 1239 | 2023-09-03 16:19:18 | 83.37 | 95% |