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 |
|---|---|---|---|
| 442 | 2025-06-22 18:58:51 | 49.59 | 98% |
| 238 | 2025-06-08 08:04:52 | 48.59 | 96% |
| 167 | 2025-05-26 17:35:58 | 47.32 | 94% |