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 |
|---|---|---|---|
| 3172 | 2024-08-01 16:08:49 | 83.98 | 98.5% |
| 2860 | 2024-04-25 16:57:44 | 77.97 | 96.3% |