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 |
|---|---|---|---|
| 1910 | 2024-05-07 03:34:19 | 60.27 | 95.4% |
| 1750 | 2023-11-26 05:38:27 | 74.01 | 97.1% |