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 |
|---|---|---|---|
| 3092 | 2021-05-10 11:58:30 | 129.45 | 99% |
| 1645 | 2015-06-07 04:59:48 | 117.77 | 93% |
| 538 | 2013-12-13 22:27:21 | 99.25 | 98% |