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 |
|---|---|---|---|
| 1397 | 2024-08-13 17:17:37 | 68.89 | 95% |
| 985 | 2024-05-13 16:09:23 | 79.38 | 97.7% |