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 |
|---|---|---|---|
| 2465 | 2019-04-02 22:50:28 | 64.29 | 94% |
| 1893 | 2019-03-18 13:03:54 | 63.14 | 94% |