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 |
|---|---|---|---|
| 124 | 2025-05-23 18:13:10 | 50.62 | 94% |
| 119 | 2025-05-07 11:55:25 | 47.91 | 95.3% |