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 |
|---|---|---|---|
| 6417 | 2021-07-03 09:59:08 | 111.78 | 95% |
| 5871 | 2021-06-18 03:40:25 | 118.95 | 97% |