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 |
|---|---|---|---|
| 753 | 2025-03-22 13:58:03 | 58.11 | 96% |
| 649 | 2024-12-23 23:27:29 | 58.95 | 97.7% |
| 363 | 2024-11-14 14:49:04 | 52.30 | 97.4% |