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 |
|---|---|---|---|
| 444 | 2025-06-05 03:33:12 | 65.22 | 95% |
| 109 | 2025-05-15 10:18:27 | 64.25 | 95.1% |