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 |
|---|---|---|---|
| 2735 | 2018-08-22 05:16:36 | 91.61 | 97% |
| 708 | 2018-02-19 06:21:12 | 100.33 | 97% |