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 |
|---|---|---|---|
| 1951 | 2021-07-24 07:28:39 | 80.22 | 98% |
| 798 | 2021-04-08 06:06:22 | 62.99 | 95% |