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 |
|---|---|---|---|
| 733 | 2021-02-06 20:44:42 | 85.88 | 97.2% |
| 315 | 2021-01-26 21:36:28 | 76.73 | 96% |