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 |
|---|---|---|---|
| 1857 | 2022-01-31 22:14:44 | 89.23 | 98% |
| 845 | 2021-05-09 02:28:07 | 85.34 | 97% |