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 |
|---|---|---|---|
| 710 | 2021-03-08 18:08:42 | 105.78 | 98% |
| 192 | 2021-02-28 15:00:55 | 89.95 | 96% |