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 |
|---|---|---|---|
| 151 | 2021-02-28 17:30:37 | 86.39 | 96.7% |
| 19 | 2021-02-24 03:49:19 | 77.72 | 96% |