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 |
|---|---|---|---|
| 6253 | 2019-11-28 08:12:35 | 68.16 | 96% |
| 1456 | 2017-06-10 14:12:25 | 51.90 | 92% |