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 |
|---|---|---|---|
| 1186 | 2025-03-30 23:27:06 | 116.08 | 97.8% |
| 1129 | 2025-03-22 21:54:32 | 121.83 | 98.5% |