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 |
|---|---|---|---|
| 2265 | 2021-09-30 22:26:35 | 85.62 | 96% |
| 1180 | 2020-12-28 02:05:55 | 73.85 | 95% |