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 |
|---|---|---|---|
| 397 | 2025-02-27 10:55:33 | 81.83 | 95% |
| 213 | 2025-02-08 10:42:00 | 88.03 | 97.8% |