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 |
|---|---|---|---|
| 2270 | 2022-04-27 15:15:49 | 89.22 | 99% |
| 1062 | 2021-12-21 12:48:46 | 79.43 | 98% |