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 |
|---|---|---|---|
| 3949 | 2020-07-01 11:55:55 | 97.34 | 97% |
| 2633 | 2020-06-11 14:41:19 | 90.41 | 97% |