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 |
|---|---|---|---|
| 1687 | 2026-05-10 10:40:10 | 68.52 | 97% |
| 1189 | 2026-05-01 17:58:50 | 62.31 | 97% |