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 |
|---|---|---|---|
| 3596 | 2023-05-17 19:21:12 | 105.23 | 99% |
| 270 | 2020-07-17 15:26:01 | 95.55 | 99% |