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 |
|---|---|---|---|
| 1212 | 2023-12-19 15:39:19 | 58.67 | 95.8% |
| 933 | 2023-06-26 18:37:56 | 81.17 | 98% |