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 |
|---|---|---|---|
| 2103 | 2023-01-07 00:23:46 | 89.47 | 96% |
| 106 | 2022-09-26 08:33:26 | 64.12 | 96% |