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 |
|---|---|---|---|
| 19980 | 2023-12-05 07:49:36 | 150.86 | 98.8% |
| 12219 | 2021-06-09 20:35:16 | 137.32 | 98% |