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 |
|---|---|---|---|
| 1813 | 2022-09-27 12:00:43 | 85.42 | 97% |
| 1386 | 2021-10-18 07:00:10 | 65.59 | 93% |