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 |
|---|---|---|---|
| 313 | 2025-05-22 14:48:50 | 64.97 | 97% |
| 263 | 2024-10-23 17:52:22 | 53.58 | 94.1% |