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 |
|---|---|---|---|
| 340 | 2018-09-19 06:13:16 | 90.74 | 97% |
| 206 | 2017-05-26 22:11:37 | 92.92 | 97% |