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 |
|---|---|---|---|
| 373 | 2020-10-29 13:54:10 | 72.32 | 97% |
| 339 | 2020-10-24 15:36:15 | 70.70 | 96% |