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 |
|---|---|---|---|
| 3074 | 2022-05-30 07:45:07 | 39.69 | 94% |
| 936 | 2021-07-20 04:08:23 | 38.34 | 91% |