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 |
|---|---|---|---|
| 5940 | 2024-03-31 03:46:06 | 88.30 | 97.4% |
| 2485 | 2021-12-31 21:06:29 | 68.87 | 97% |