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 |
|---|---|---|---|
| 1498 | 2023-09-26 23:57:34 | 92.29 | 97.8% |
| 34 | 2015-12-24 05:41:17 | 86.33 | 98% |