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 |
|---|---|---|---|
| 3405 | 2022-12-19 21:28:51 | 108.87 | 99% |
| 1139 | 2021-08-27 23:13:25 | 96.29 | 98% |