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 |
|---|---|---|---|
| 1102 | 2023-04-18 21:00:08 | 77.42 | 98% |
| 120 | 2018-01-10 19:00:35 | 68.90 | 97% |