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 |
|---|---|---|---|
| 302 | 2025-06-19 17:23:40 | 49.61 | 94% |
| 289 | 2025-06-19 15:22:55 | 47.71 | 93% |
| 202 | 2025-06-15 16:59:17 | 48.03 | 93% |
| 52 | 2025-06-04 01:28:56 | 39.94 | 93% |