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 |
|---|---|---|---|
| 6291 | 2019-03-18 00:06:31 | 73.54 | 97% |
| 4260 | 2018-11-04 03:18:22 | 69.90 | 97% |