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 |
|---|---|---|---|
| 2992 | 2019-04-26 23:50:53 | 91.96 | 97% |
| 226 | 2018-11-05 01:58:55 | 56.50 | 96% |