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 |
|---|---|---|---|
| 2598 | 2023-11-21 18:22:14 | 66.62 | 94.8% |
| 2147 | 2023-09-24 18:54:48 | 74.31 | 96% |