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 |
|---|---|---|---|
| 356 | 2025-10-10 11:51:52 | 73.73 | 96% |
| 244 | 2025-09-26 13:57:37 | 63.75 | 95% |