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 |
|---|---|---|---|
| 9568 | 2019-05-07 18:17:58 | 46.71 | 96% |
| 8668 | 2018-10-13 21:43:10 | 47.38 | 95% |