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 |
|---|---|---|---|
| 557 | 2025-01-07 01:19:05 | 80.64 | 97.2% |
| 300 | 2021-03-15 16:59:04 | 69.28 | 95% |