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 |
|---|---|---|---|
| 1015 | 2021-03-17 10:41:32 | 63.54 | 95% |
| 840 | 2021-02-16 02:28:48 | 69.66 | 95% |