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 |
|---|---|---|---|
| 1685 | 2020-02-24 23:20:13 | 79.35 | 97% |
| 903 | 2018-06-26 17:21:43 | 71.35 | 97% |