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 |
|---|---|---|---|
| 2632 | 2024-02-07 19:31:48 | 88.14 | 99% |
| 232 | 2022-11-10 13:11:36 | 60.78 | 96% |