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 |
|---|---|---|---|
| 3112 | 2018-01-16 06:22:09 | 108.31 | 99% |
| 1290 | 2017-01-31 13:02:33 | 65.09 | 89% |