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 |
|---|---|---|---|
| 1733 | 2024-04-20 21:27:29 | 115.24 | 97.8% |
| 1101 | 2020-03-21 18:11:24 | 113.81 | 97% |