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 |
|---|---|---|---|
| 2492 | 2021-11-16 09:10:27 | 99.53 | 99% |
| 1944 | 2021-09-03 06:40:49 | 99.56 | 98% |