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 |
|---|---|---|---|
| 807 | 2022-07-06 19:11:47 | 123.86 | 98% |
| 218 | 2016-08-26 15:55:12 | 102.59 | 92% |
| 63 | 2015-04-24 13:50:44 | 108.42 | 96% |