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 |
|---|---|---|---|
| 2340 | 2024-10-15 12:01:30 | 100.72 | 95.9% |
| 2177 | 2024-08-08 04:35:40 | 108.99 | 97.2% |