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 |
|---|---|---|---|
| 6280 | 2018-09-22 08:03:29 | 94.04 | 98% |
| 2220 | 2017-05-08 01:36:12 | 87.11 | 97% |