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 |
|---|---|---|---|
| 543 | 2025-03-19 20:44:47 | 72.47 | 96% |
| 351 | 2024-10-08 21:40:04 | 71.55 | 95.9% |