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 |
|---|---|---|---|
| 1063 | 2019-08-18 16:02:52 | 45.41 | 96% |
| 704 | 2018-12-18 10:09:08 | 53.03 | 97% |