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 |
|---|---|---|---|
| 70 | 2025-05-01 05:34:39 | 50.55 | 96.1% |
| 22 | 2025-04-13 09:27:45 | 46.62 | 95.6% |