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 |
|---|---|---|---|
| 449 | 2023-03-13 13:23:48 | 75.98 | 96% |
| 182 | 2021-01-23 02:43:29 | 48.31 | 93% |