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 |
|---|---|---|---|
| 7070 | 2020-08-07 12:45:31 | 75.06 | 96% |
| 3430 | 2020-06-14 12:56:25 | 68.86 | 96% |