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 |
|---|---|---|---|
| 647 | 2019-10-09 01:02:32 | 85.76 | 97% |
| 544 | 2019-03-06 04:15:32 | 75.87 | 97% |