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 |
|---|---|---|---|
| 2025 | 2023-11-28 11:06:57 | 58.93 | 94.9% |
| 2016 | 2023-11-25 16:21:20 | 63.36 | 95.2% |