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 |
|---|---|---|---|
| 1258 | 2021-12-10 14:09:06 | 63.39 | 96% |
| 920 | 2020-08-23 09:02:44 | 54.37 | 95% |