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 |
|---|---|---|---|
| 4196 | 2021-05-02 12:23:59 | 44.32 | 96% |
| 3578 | 2021-03-29 07:48:38 | 65.55 | 98% |