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 |
|---|---|---|---|
| 2419 | 2023-11-17 12:43:40 | 58.21 | 93.7% |
| 2410 | 2023-11-14 08:18:37 | 63.11 | 94.1% |