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 |
|---|---|---|---|
| 5508 | 2021-07-14 16:56:46 | 91.37 | 98% |
| 794 | 2021-03-18 17:27:19 | 80.68 | 95% |