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 |
|---|---|---|---|
| 1747 | 2025-02-03 04:35:27 | 68.83 | 95.8% |
| 84 | 2021-12-02 17:18:34 | 55.29 | 94% |