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 |
|---|---|---|---|
| 2963 | 2022-12-03 12:18:46 | 80.79 | 95% |
| 699 | 2022-07-31 08:40:30 | 74.71 | 96% |