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 |
|---|---|---|---|
| 2779 | 2021-05-21 01:22:41 | 39.67 | 95% |
| 1874 | 2021-03-24 15:12:58 | 49.91 | 94% |