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 |
|---|---|---|---|
| 2475 | 2023-07-01 18:10:15 | 78.42 | 98% |
| 183 | 2019-02-20 08:44:11 | 45.17 | 96% |