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 |
|---|---|---|---|
| 1804 | 2020-04-23 13:41:15 | 61.37 | 96% |
| 597 | 2017-12-20 05:15:51 | 50.90 | 96% |