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 |
|---|---|---|---|
| 959 | 2025-03-06 15:49:36 | 79.47 | 97.4% |
| 115 | 2024-11-25 12:09:12 | 60.71 | 95.8% |
| 76 | 2024-11-24 16:42:58 | 57.98 | 95% |