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 |
|---|---|---|---|
| 1327 | 2022-09-21 23:36:10 | 100.15 | 97% |
| 855 | 2022-09-08 23:58:16 | 105.36 | 98% |