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 |
|---|---|---|---|
| 360 | 2021-07-31 06:25:47 | 69.32 | 96% |
| 173 | 2020-09-30 10:47:09 | 52.91 | 94% |