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 |
|---|---|---|---|
| 131 | 2025-04-24 16:36:33 | 49.89 | 95% |
| 77 | 2025-03-26 12:32:58 | 42.58 | 93.5% |