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 |
|---|---|---|---|
| 2361 | 2021-03-01 15:27:54 | 83.50 | 96% |
| 1673 | 2021-02-14 11:05:44 | 76.52 | 95.7% |