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 |
|---|---|---|---|
| 3343 | 2021-02-25 13:57:18 | 53.22 | 93.1% |
| 2283 | 2021-02-11 13:19:56 | 62.78 | 95% |