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 |
|---|---|---|---|
| 2437 | 2019-02-04 15:31:48 | 90.94 | 98% |
| 894 | 2017-12-01 09:04:52 | 71.63 | 96% |