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 |
|---|---|---|---|
| 4081 | 2020-08-24 03:00:15 | 83.99 | 97% |
| 1946 | 2020-07-15 01:25:05 | 73.48 | 97% |