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 |
|---|---|---|---|
| 3945 | 2021-12-13 07:52:06 | 90.58 | 99% |
| 3562 | 2021-11-12 08:50:07 | 81.94 | 98% |