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 |
|---|---|---|---|
| 2837 | 2021-10-01 21:52:47 | 63.88 | 97% |
| 724 | 2020-07-24 00:43:37 | 52.84 | 95% |