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 |
|---|---|---|---|
| 1357 | 2025-04-01 15:03:03 | 90.36 | 99.2% |
| 203 | 2015-11-13 11:32:07 | 83.62 | 97% |