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 |
|---|---|---|---|
| 2019 | 2025-02-18 23:14:28 | 78.41 | 97.8% |
| 1611 | 2020-10-16 20:49:27 | 88.81 | 97% |