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 |
|---|---|---|---|
| 1378 | 2023-11-22 21:37:31 | 98.75 | 96.8% |
| 358 | 2023-06-24 21:46:49 | 81.79 | 96% |