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 |
|---|---|---|---|
| 2222 | 2019-01-06 19:56:02 | 107.96 | 97% |
| 1668 | 2018-11-21 06:52:52 | 95.72 | 97% |