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 |
|---|---|---|---|
| 3080 | 2021-11-22 17:29:55 | 97.66 | 98% |
| 982 | 2018-01-18 00:48:33 | 108.81 | 99% |
| 268 | 2012-10-28 19:33:13 | 78.72 | 88% |