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 |
|---|---|---|---|
| 2883 | 2021-07-25 08:39:40 | 68.69 | 94% |
| 760 | 2021-03-22 07:23:33 | 60.95 | 93% |