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 |
|---|---|---|---|
| 2488 | 2024-01-15 05:19:03 | 73.09 | 98.1% |
| 934 | 2020-12-02 12:27:31 | 59.52 | 96% |