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 |
|---|---|---|---|
| 719 | 2025-07-08 07:47:14 | 70.44 | 96% |
| 561 | 2025-06-12 18:58:04 | 56.66 | 95% |