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 |
|---|---|---|---|
| 3113 | 2024-02-01 18:41:59 | 44.71 | 97.7% |
| 1781 | 2021-12-20 00:40:26 | 41.30 | 97% |