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 |
|---|---|---|---|
| 445 | 2021-01-31 19:14:24 | 68.35 | 94.9% |
| 222 | 2021-01-14 01:57:15 | 65.75 | 94% |