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 |
|---|---|---|---|
| 1723 | 2021-07-22 08:20:03 | 74.35 | 97% |
| 47 | 2020-11-09 09:49:28 | 48.19 | 97% |