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 |
|---|---|---|---|
| 214 | 2025-02-25 06:14:32 | 82.57 | 95% |
| 25 | 2023-09-21 01:59:45 | 74.83 | 95.3% |