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 |
|---|---|---|---|
| 974 | 2024-03-01 02:34:30 | 97.37 | 97% |
| 743 | 2024-01-10 05:19:00 | 95.39 | 97.8% |