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 |
|---|---|---|---|
| 9038 | 2017-07-27 09:35:44 | 95.94 | 99% |
| 5535 | 2017-06-15 06:09:36 | 92.73 | 98% |