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 |
|---|---|---|---|
| 1433 | 2023-04-26 12:34:15 | 62.80 | 95% |
| 890 | 2022-03-28 14:18:26 | 50.83 | 92% |