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 |
|---|---|---|---|
| 428 | 2025-04-29 12:21:01 | 74.43 | 97% |
| 318 | 2025-04-12 16:59:54 | 63.82 | 96.2% |