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 |
|---|---|---|---|
| 1640 | 2023-10-17 06:06:02 | 111.90 | 97.6% |
| 857 | 2023-08-14 14:18:38 | 103.52 | 96.7% |