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 |
|---|---|---|---|
| 1552 | 2019-12-21 00:58:22 | 98.63 | 98% |
| 1312 | 2019-12-10 22:54:32 | 93.56 | 97% |