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 |
|---|---|---|---|
| 857 | 2023-02-28 15:27:48 | 73.94 | 93% |
| 194 | 2021-10-17 23:04:02 | 74.75 | 94% |