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 |
|---|---|---|---|
| 15635 | 2020-08-20 04:48:01 | 85.86 | 98% |
| 4615 | 2018-05-23 01:32:42 | 72.84 | 96% |