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 |
|---|---|---|---|
| 1972 | 2024-03-20 07:41:49 | 100.28 | 97% |
| 1308 | 2024-02-08 08:44:54 | 87.53 | 96% |