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 |
|---|---|---|---|
| 3565 | 2019-02-15 03:07:58 | 61.54 | 97% |
| 546 | 2018-10-24 20:14:30 | 59.38 | 96% |