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 |
|---|---|---|---|
| 2038 | 2021-08-09 16:30:07 | 71.27 | 98% |
| 113 | 2021-05-28 15:01:37 | 61.98 | 97% |