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 |
|---|---|---|---|
| 171 | 2018-10-16 10:47:56 | 45.60 | 92% |
| 72 | 2018-10-09 10:03:12 | 41.24 | 93% |