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 |
|---|---|---|---|
| 4921 | 2021-08-18 13:37:16 | 58.89 | 96% |
| 3444 | 2021-01-07 12:58:43 | 54.69 | 95% |