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 |
|---|---|---|---|
| 641 | 2023-12-02 08:08:12 | 103.53 | 98.5% |
| 275 | 2023-11-10 11:22:49 | 106.08 | 98.1% |