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 |
|---|---|---|---|
| 364 | 2020-10-11 20:48:00 | 61.58 | 95% |
| 211 | 2020-06-11 09:02:32 | 56.33 | 96% |