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 |
|---|---|---|---|
| 2906 | 2023-09-22 12:02:37 | 92.05 | 96.8% |
| 2642 | 2023-09-11 05:57:31 | 81.92 | 96% |