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 |
|---|---|---|---|
| 5936 | 2025-05-27 13:56:11 | 68.79 | 99% |
| 1036 | 2020-10-11 18:28:50 | 73.88 | 97% |