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 |
|---|---|---|---|
| 621 | 2022-09-09 13:02:58 | 99.43 | 98% |
| 344 | 2022-07-25 06:23:07 | 93.80 | 98% |