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 |
|---|---|---|---|
| 1531 | 2024-04-05 01:58:36 | 64.13 | 96.4% |
| 1379 | 2024-01-27 03:23:03 | 61.83 | 97% |