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 |
|---|---|---|---|
| 3195 | 2025-01-09 06:33:38 | 62.34 | 95.4% |
| 3151 | 2025-01-05 13:48:22 | 54.68 | 96.2% |