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 |
|---|---|---|---|
| 1656 | 2024-03-03 18:57:32 | 58.35 | 98.1% |
| 490 | 2016-12-15 20:25:20 | 72.95 | 96% |