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 |
|---|---|---|---|
| 2959 | 2023-02-15 13:52:47 | 66.70 | 97% |
| 308 | 2021-04-24 10:31:55 | 50.50 | 97% |