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 |
|---|---|---|---|
| 5848 | 2022-12-11 16:30:39 | 92.69 | 97% |
| 1519 | 2020-05-04 15:23:42 | 69.84 | 96% |