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 |
|---|---|---|---|
| 506 | 2023-02-25 07:22:53 | 57.15 | 95% |
| 320 | 2021-11-18 05:31:13 | 64.09 | 97% |