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 |
|---|---|---|---|
| 5741 | 2020-07-01 20:27:25 | 96.71 | 96% |
| 5480 | 2020-06-29 20:43:24 | 77.86 | 95% |