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 |
|---|---|---|---|
| 5424 | 2018-04-19 02:22:47 | 121.62 | 99% |
| 2670 | 2017-12-02 04:44:09 | 96.60 | 97% |