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 |
|---|---|---|---|
| 1425 | 2025-07-03 18:57:12 | 95.63 | 97% |
| 888 | 2025-06-18 15:10:22 | 89.92 | 97% |
| 810 | 2025-06-17 16:43:41 | 95.12 | 99% |
| 360 | 2024-01-07 22:32:19 | 88.89 | 97.4% |