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 |
|---|---|---|---|
| 3379 | 2021-02-03 19:54:12 | 66.49 | 94.1% |
| 3243 | 2021-01-25 18:58:00 | 69.99 | 95% |