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 |
|---|---|---|---|
| 614 | 2024-04-18 13:00:45 | 64.68 | 93.4% |
| 299 | 2021-04-26 01:19:29 | 62.70 | 94% |