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 |
|---|---|---|---|
| 1816 | 2023-01-04 08:53:44 | 81.45 | 98% |
| 449 | 2022-08-08 13:25:34 | 76.08 | 97% |