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 |
|---|---|---|---|
| 2998 | 2022-06-01 15:20:57 | 66.56 | 95% |
| 568 | 2021-03-07 09:14:42 | 49.73 | 95% |