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 |
|---|---|---|---|
| 1276 | 2022-10-11 15:54:52 | 51.11 | 97% |
| 1197 | 2022-09-03 03:37:38 | 54.32 | 98% |