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 |
|---|---|---|---|
| 3572 | 2022-04-15 14:51:48 | 59.74 | 96% |
| 1139 | 2020-03-29 21:37:27 | 53.05 | 95% |