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 |
|---|---|---|---|
| 2511 | 2023-12-04 17:59:49 | 65.99 | 97.4% |
| 2498 | 2023-12-04 15:43:46 | 57.65 | 97.1% |