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 |
|---|---|---|---|
| 440 | 2022-02-05 16:56:55 | 68.28 | 97% |
| 399 | 2022-02-05 12:52:14 | 83.56 | 98% |