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 |
|---|---|---|---|
| 3777 | 2024-04-06 11:40:06 | 68.01 | 93.8% |
| 1377 | 2018-09-20 19:23:25 | 57.78 | 93% |