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 |
|---|---|---|---|
| 503 | 2024-04-14 17:24:44 | 108.77 | 97.8% |
| 12 | 2024-01-30 03:10:24 | 107.19 | 98.4% |