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 |
|---|---|---|---|
| 429 | 2025-04-25 02:27:00 | 58.34 | 94.9% |
| 399 | 2025-03-21 22:34:38 | 43.10 | 94.9% |
| 203 | 2024-10-04 10:37:39 | 48.14 | 93.7% |