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 |
|---|---|---|---|
| 1061 | 2023-07-11 02:49:40 | 65.10 | 97% |
| 453 | 2023-07-03 13:23:19 | 66.26 | 97% |