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 |
|---|---|---|---|
| 186 | 2020-02-28 09:32:25 | 90.76 | 97% |
| 56 | 2020-02-13 03:41:38 | 86.03 | 96% |