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 |
|---|---|---|---|
| 345 | 2025-05-02 06:12:00 | 55.08 | 96.7% |
| 293 | 2024-06-12 10:33:25 | 52.24 | 96.8% |
| 204 | 2024-04-18 18:10:38 | 44.60 | 96.3% |