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 |
|---|---|---|---|
| 2255 | 2020-06-12 10:03:55 | 83.28 | 97% |
| 912 | 2020-03-28 04:55:54 | 80.94 | 97% |