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 |
|---|---|---|---|
| 1757 | 2024-05-01 18:03:27 | 82.29 | 96% |
| 806 | 2023-12-19 22:05:18 | 88.06 | 97.5% |