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 |
|---|---|---|---|
| 455 | 2025-04-09 07:11:40 | 57.86 | 97.2% |
| 419 | 2024-11-18 07:59:24 | 57.57 | 95% |
| 81 | 2022-01-26 15:54:50 | 48.58 | 95% |