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 |
|---|---|---|---|
| 2450 | 2024-01-09 00:02:35 | 84.74 | 98.6% |
| 591 | 2020-10-15 03:16:56 | 84.48 | 98% |