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 |
|---|---|---|---|
| 1010 | 2020-10-19 00:59:02 | 88.39 | 97% |
| 998 | 2020-10-18 10:46:10 | 81.47 | 96% |