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 |
|---|---|---|---|
| 6479 | 2020-12-24 17:54:03 | 61.54 | 95% |
| 3589 | 2020-03-09 05:42:49 | 62.38 | 96% |