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 |
|---|---|---|---|
| 5020 | 2021-01-15 16:45:02 | 96.70 | 98% |
| 2232 | 2020-11-20 05:45:47 | 75.87 | 95% |