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 |
|---|---|---|---|
| 1667 | 2025-09-03 10:09:00 | 72.78 | 96% |
| 1638 | 2025-07-16 11:40:03 | 69.83 | 94% |