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 |
|---|---|---|---|
| 5557 | 2024-02-12 07:03:45 | 54.99 | 96.1% |
| 1316 | 2019-05-20 03:23:50 | 35.79 | 91% |