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 |
|---|---|---|---|
| 3548 | 2022-07-02 19:09:56 | 134.43 | 99.6% |
| 871 | 2019-07-23 14:41:13 | 111.15 | 98.5% |