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 |
|---|---|---|---|
| 5935 | 2021-05-10 17:30:09 | 81.50 | 97% |
| 4906 | 2021-04-27 17:18:25 | 78.13 | 95% |