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 |
|---|---|---|---|
| 1242 | 2021-11-16 02:54:16 | 44.22 | 95% |
| 810 | 2021-09-18 02:21:34 | 44.24 | 95% |