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 |
|---|---|---|---|
| 1324 | 2025-07-01 09:08:47 | 49.94 | 96% |
| 972 | 2025-05-29 11:02:26 | 48.41 | 96.5% |
| 913 | 2025-05-25 09:55:36 | 51.11 | 97% |