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 |
|---|---|---|---|
| 441 | 2025-03-13 19:01:14 | 79.72 | 96.1% |
| 132 | 2025-03-09 02:30:57 | 66.21 | 94.2% |