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 |
|---|---|---|---|
| 748 | 2025-09-13 18:52:38 | 108.17 | 98% |
| 733 | 2025-06-28 07:48:37 | 82.40 | 93% |