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 |
|---|---|---|---|
| 3671 | 2022-07-22 15:22:31 | 41.22 | 96% |
| 1394 | 2022-04-10 20:38:42 | 40.12 | 94% |