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 |
|---|---|---|---|
| 11345 | 2023-01-25 04:54:58 | 99.94 | 97% |
| 4976 | 2022-08-09 17:19:52 | 103.01 | 97% |
| 627 | 2019-02-23 05:08:46 | 77.23 | 97% |