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 |
|---|---|---|---|
| 203 | 2023-02-24 23:40:37 | 106.16 | 97% |
| 6 | 2017-05-28 06:12:27 | 96.88 | 94% |