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 |
|---|---|---|---|
| 768 | 2020-09-22 13:12:14 | 79.25 | 100% |
| 89 | 2018-06-30 02:10:30 | 66.18 | 97% |