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 |
|---|---|---|---|
| 3402 | 2020-12-13 21:41:42 | 98.03 | 98% |
| 1655 | 2020-11-02 21:01:22 | 85.36 | 96% |