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 |
|---|---|---|---|
| 1087 | 2025-06-10 18:06:42 | 73.43 | 99% |
| 798 | 2025-05-31 20:07:26 | 72.03 | 98% |
| 504 | 2025-05-25 16:53:34 | 69.14 | 97% |