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 |
|---|---|---|---|
| 11386 | 2023-11-10 23:46:33 | 99.50 | 98.4% |
| 1406 | 2022-01-31 07:33:13 | 71.32 | 97% |