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 |
|---|---|---|---|
| 2311 | 2020-09-21 07:49:40 | 105.14 | 99% |
| 1335 | 2020-07-01 12:53:31 | 94.63 | 99% |