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 |
|---|---|---|---|
| 2757 | 2024-03-14 09:26:06 | 62.06 | 97.7% |
| 1916 | 2021-09-16 07:59:46 | 52.40 | 96% |