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 |
|---|---|---|---|
| 2327 | 2023-09-07 23:18:42 | 90.36 | 96.3% |
| 821 | 2023-08-25 15:54:49 | 96.40 | 98.9% |