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 |
|---|---|---|---|
| 1552 | 2023-12-07 16:54:54 | 60.15 | 96.7% |
| 1093 | 2023-01-25 04:17:16 | 61.79 | 94% |