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 |
|---|---|---|---|
| 274 | 2021-10-25 16:53:25 | 46.66 | 94% |
| 55 | 2020-09-15 02:32:14 | 43.97 | 93% |