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 |
|---|---|---|---|
| 779 | 2021-02-11 20:18:47 | 56.04 | 92.5% |
| 336 | 2020-12-27 08:35:15 | 59.23 | 96% |