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 |
|---|---|---|---|
| 1012 | 2025-06-09 16:26:25 | 50.85 | 97% |
| 866 | 2023-12-05 13:45:45 | 39.59 | 95.8% |
| 857 | 2023-12-03 16:02:44 | 37.07 | 95.4% |