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 |
|---|---|---|---|
| 2437 | 2022-01-14 01:27:22 | 111.67 | 96% |
| 1717 | 2021-03-06 09:37:46 | 107.49 | 97% |