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 |
|---|---|---|---|
| 1329 | 2023-03-28 16:54:36 | 87.38 | 97% |
| 1282 | 2023-03-19 21:59:07 | 83.63 | 96% |