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 |
|---|---|---|---|
| 8795 | 2020-02-17 00:50:43 | 75.95 | 97% |
| 7290 | 2020-02-02 01:17:25 | 74.55 | 97% |