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 |
|---|---|---|---|
| 2424 | 2021-04-15 17:16:48 | 100.92 | 97% |
| 943 | 2021-01-11 18:48:33 | 79.17 | 95% |