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 |
|---|---|---|---|
| 29969 | 2023-03-30 04:59:35 | 131.86 | 99% |
| 9383 | 2017-07-28 10:41:31 | 121.43 | 98% |