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 |
|---|---|---|---|
| 923 | 2021-01-30 04:23:11 | 95.51 | 97.8% |
| 13 | 2020-12-23 06:09:57 | 87.17 | 97% |