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 |
|---|---|---|---|
| 4629 | 2023-03-16 13:14:05 | 88.47 | 98% |
| 1122 | 2018-09-18 16:59:41 | 78.16 | 98% |
| 911 | 2018-06-23 11:57:06 | 67.52 | 99% |