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 |
|---|---|---|---|
| 781 | 2021-11-07 04:39:43 | 56.21 | 95% |
| 751 | 2021-09-15 10:02:08 | 54.52 | 96% |