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 |
|---|---|---|---|
| 3978 | 2025-04-12 17:53:42 | 107.36 | 98.9% |
| 2290 | 2021-01-06 12:11:38 | 72.57 | 95% |