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 |
|---|---|---|---|
| 5297 | 2023-11-20 14:19:05 | 79.88 | 96.8% |
| 4963 | 2023-11-10 15:28:30 | 75.18 | 98.2% |