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 |
|---|---|---|---|
| 1294 | 2021-03-18 16:05:18 | 62.97 | 95% |
| 1286 | 2021-03-14 19:00:09 | 61.77 | 95% |