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 |
|---|---|---|---|
| 2672 | 2021-03-31 21:29:40 | 84.87 | 96% |
| 2576 | 2021-03-27 00:55:21 | 84.68 | 97% |