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 |
|---|---|---|---|
| 1560 | 2022-01-09 05:08:34 | 60.04 | 97% |
| 1078 | 2021-11-12 04:23:19 | 53.29 | 98% |