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 |
|---|---|---|---|
| 6586 | 2022-12-16 22:40:25 | 150.82 | 98% |
| 4301 | 2021-11-13 05:02:31 | 168.76 | 99% |