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 |
|---|---|---|---|
| 515 | 2025-03-26 02:26:29 | 59.98 | 96.7% |
| 364 | 2025-02-24 16:28:05 | 46.15 | 94.4% |