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 |
|---|---|---|---|
| 772 | 2020-11-26 13:43:47 | 85.70 | 93% |
| 392 | 2020-02-12 16:40:29 | 70.83 | 92% |