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 |
|---|---|---|---|
| 1855 | 2024-08-29 15:11:02 | 56.79 | 96.1% |
| 1663 | 2022-12-17 06:36:59 | 54.96 | 95% |