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 |
|---|---|---|---|
| 804 | 2019-01-19 21:48:18 | 75.07 | 97% |
| 454 | 2018-07-13 01:54:13 | 72.43 | 96% |