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 |
|---|---|---|---|
| 2165 | 2021-11-18 06:16:57 | 69.33 | 95% |
| 163 | 2020-09-30 09:15:53 | 65.37 | 96% |