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 |
|---|---|---|---|
| 866 | 2025-07-18 21:49:57 | 89.09 | 98% |
| 378 | 2023-03-06 23:10:00 | 71.76 | 97% |