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 |
|---|---|---|---|
| 2971 | 2021-11-19 22:06:33 | 76.29 | 98% |
| 1728 | 2019-12-16 03:21:49 | 72.97 | 96% |