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 |
|---|---|---|---|
| 1416 | 2021-08-18 17:32:12 | 77.97 | 96% |
| 445 | 2021-04-11 02:15:40 | 61.96 | 96% |