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 |
|---|---|---|---|
| 4354 | 2023-11-18 16:25:50 | 94.73 | 96.5% |
| 60 | 2017-06-06 15:42:42 | 66.60 | 95% |