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 |
|---|---|---|---|
| 3680 | 2022-12-12 03:43:28 | 101.80 | 96% |
| 3005 | 2022-05-11 11:56:29 | 113.32 | 98% |