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 |
|---|---|---|---|
| 1412 | 2023-06-21 18:32:03 | 102.32 | 99% |
| 496 | 2018-12-30 09:51:01 | 58.61 | 96% |