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 |
|---|---|---|---|
| 3350 | 2021-09-23 04:58:40 | 115.04 | 99% |
| 1112 | 2011-11-02 05:18:41 | 108.72 | 99% |
| 435 | 2011-01-07 05:23:44 | 96.94 |