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 |
|---|---|---|---|
| 1421 | 2025-04-29 02:00:06 | 76.81 | 95.7% |
| 449 | 2024-03-23 04:39:32 | 67.30 | 94.7% |