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 |
|---|---|---|---|
| 358 | 2025-06-03 23:13:33 | 72.73 | 96.1% |
| 104 | 2024-12-01 07:06:13 | 72.21 | 97.5% |