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 |
|---|---|---|---|
| 1951 | 2021-05-17 18:27:57 | 81.98 | 94% |
| 379 | 2020-07-15 23:41:23 | 50.33 | 93% |