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 |
|---|---|---|---|
| 1411 | 2025-01-01 22:11:43 | 104.84 | 99.2% |
| 985 | 2024-06-09 21:03:12 | 86.47 | 96.2% |