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 |
|---|---|---|---|
| 827 | 2021-09-01 17:59:01 | 59.61 | 93% |
| 545 | 2021-01-27 23:16:42 | 71.53 | 95.6% |