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 |
|---|---|---|---|
| 93 | 2021-03-10 03:32:00 | 89.29 | 97% |
| 44 | 2021-03-04 20:41:11 | 67.55 | 94% |