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 |
|---|---|---|---|
| 7469 | 2020-11-22 13:30:42 | 66.12 | 95% |
| 4396 | 2020-03-30 04:52:11 | 64.20 | 93% |