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 |
|---|---|---|---|
| 3628 | 2024-06-18 02:45:11 | 66.73 | 95.1% |
| 3570 | 2023-12-29 09:33:04 | 67.27 | 94.3% |