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 |
|---|---|---|---|
| 6284 | 2024-01-13 11:38:33 | 61.49 | 96.1% |
| 1706 | 2022-05-31 13:04:11 | 54.79 | 95% |