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 |
|---|---|---|---|
| 3169 | 2018-06-19 15:00:54 | 60.80 | 95% |
| 852 | 2018-05-16 13:42:47 | 59.38 | 98% |