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 |
|---|---|---|---|
| 937 | 2025-07-11 06:29:31 | 53.55 | 95% |
| 780 | 2025-07-08 15:41:45 | 50.73 | 96% |
| 542 | 2025-06-30 18:01:31 | 53.32 | 94% |