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 |
|---|---|---|---|
| 2014 | 2023-03-08 22:14:49 | 94.50 | 98% |
| 1263 | 2020-09-06 03:05:35 | 76.38 | 95% |