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 |
|---|---|---|---|
| 1829 | 2019-07-28 06:32:46 | 62.61 | 97% |
| 1236 | 2019-07-16 15:16:30 | 59.71 | 97% |