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 |
|---|---|---|---|
| 1173 | 2023-05-20 10:23:31 | 66.65 | 93% |
| 140 | 2023-04-25 06:09:53 | 52.52 | 92% |