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 |
|---|---|---|---|
| 2337 | 2023-02-24 16:13:49 | 83.51 | 97% |
| 2278 | 2023-02-20 22:20:29 | 90.05 | 98% |