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 |
|---|---|---|---|
| 2181 | 2023-06-06 02:30:54 | 63.45 | 100% |
| 132 | 2016-05-15 00:53:02 | 63.53 | 99% |