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 |
|---|---|---|---|
| 4139 | 2024-01-17 15:50:19 | 55.86 | 97% |
| 3648 | 2023-10-06 23:53:07 | 62.52 | 96% |