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 |
|---|---|---|---|
| 4762 | 2022-04-03 04:47:15 | 96.95 | 95% |
| 1809 | 2019-10-20 01:18:46 | 88.53 | 96% |