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 |
|---|---|---|---|
| 1106 | 2021-08-27 23:33:34 | 80.33 | 97% |
| 1099 | 2021-08-27 23:28:09 | 67.24 | 96% |