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 |
|---|---|---|---|
| 3177 | 2018-12-06 17:29:54 | 51.14 | 93% |
| 311 | 2017-05-19 01:48:13 | 48.25 | 89% |