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 |
|---|---|---|---|
| 3124 | 2022-09-13 14:34:44 | 64.78 | 98% |
| 189 | 2021-01-06 14:35:46 | 44.35 | 96% |