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 |
|---|---|---|---|
| 3391 | 2025-11-05 17:01:50 | 97.50 | 98% |
| 2163 | 2025-04-23 00:47:56 | 82.06 | 96.3% |