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 |
|---|---|---|---|
| 2047 | 2020-11-21 06:18:21 | 97.31 | 97% |
| 161 | 2017-10-16 09:46:32 | 65.67 | 95% |