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 |
|---|---|---|---|
| 7219 | 2023-03-17 21:56:35 | 114.55 | 97% |
| 6206 | 2022-10-23 17:28:23 | 94.77 | 96% |