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 |
|---|---|---|---|
| 1595 | 2023-10-22 22:34:50 | 51.70 | 94.4% |
| 584 | 2021-02-22 18:27:34 | 59.55 | 98% |