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 |
|---|---|---|---|
| 279 | 2026-02-18 20:32:06 | 104.65 | 97% |
| 142 | 2024-05-18 20:39:48 | 108.31 | 98.1% |