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 |
|---|---|---|---|
| 5531 | 2023-12-05 17:25:49 | 47.11 | 95.5% |
| 4497 | 2020-05-25 18:43:55 | 41.33 | 93% |