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 |
|---|---|---|---|
| 469 | 2025-06-08 14:00:08 | 86.00 | 99% |
| 352 | 2025-06-05 11:55:50 | 82.08 | 99% |