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 |
|---|---|---|---|
| 2706 | 2021-07-12 17:04:06 | 73.99 | 98% |
| 1791 | 2020-01-05 07:55:42 | 63.76 | 97% |