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 |
|---|---|---|---|
| 500 | 2025-06-09 20:21:48 | 48.90 | 96% |
| 376 | 2025-05-27 21:30:22 | 43.12 | 95% |