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 |
|---|---|---|---|
| 151 | 2025-06-04 04:14:24 | 52.00 | 95% |
| 16 | 2025-05-29 07:26:01 | 52.42 | 96.1% |