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 |
|---|---|---|---|
| 3002 | 2022-06-30 17:51:02 | 73.25 | 96% |
| 351 | 2021-12-25 17:44:09 | 58.70 | 97% |