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 |
|---|---|---|---|
| 81 | 2025-03-07 18:51:55 | 46.96 | 96.3% |
| 55 | 2025-03-06 02:13:23 | 57.54 | 96.7% |