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 |
|---|---|---|---|
| 2476 | 2023-08-13 13:53:28 | 62.37 | 96.4% |
| 2235 | 2023-08-11 18:53:03 | 56.07 | 95.6% |