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 |
|---|---|---|---|
| 2503 | 2021-04-05 09:04:30 | 61.31 | 97% |
| 27 | 2015-05-24 07:37:06 | 49.77 | 89% |