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 |
|---|---|---|---|
| 13964 | 2023-07-29 14:04:08 | 93.81 | 97% |
| 229 | 2014-12-24 12:22:59 | 48.94 | 88% |