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 |
|---|---|---|---|
| 4162 | 2022-12-02 00:18:44 | 118.94 | 97% |
| 418 | 2021-06-16 19:07:07 | 86.73 | 96% |