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 |
|---|---|---|---|
| 2700 | 2021-03-20 15:21:08 | 75.65 | 96% |
| 1683 | 2021-03-07 07:20:05 | 73.30 | 98% |