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 |
|---|---|---|---|
| 417 | 2020-07-15 01:25:15 | 58.30 | 95% |
| 324 | 2020-07-08 11:37:53 | 69.81 | 96% |