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 |
|---|---|---|---|
| 837 | 2020-06-08 02:07:28 | 66.20 | 96% |
| 695 | 2020-06-02 22:57:11 | 63.76 | 94% |