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 |
|---|---|---|---|
| 148 | 2025-01-11 05:19:43 | 46.80 | 95.4% |
| 84 | 2025-01-05 12:16:43 | 47.39 | 95.8% |