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 |
|---|---|---|---|
| 1674 | 2022-11-05 11:21:01 | 81.79 | 97% |
| 1579 | 2022-07-26 20:45:10 | 78.07 | 97% |