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 |
|---|---|---|---|
| 2256 | 2021-08-14 14:19:46 | 62.95 | 95% |
| 1559 | 2021-03-30 05:59:17 | 62.36 | 96% |