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 |
|---|---|---|---|
| 485 | 2024-06-05 12:36:33 | 97.50 | 98.5% |
| 19 | 2023-01-20 10:59:24 | 75.10 | 96% |