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 |
|---|---|---|---|
| 667 | 2019-01-14 20:58:07 | 54.02 | 95% |
| 329 | 2018-12-12 04:55:05 | 63.01 | 97% |