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 |
|---|---|---|---|
| 1040 | 2025-11-16 07:53:09 | 68.52 | 98% |
| 825 | 2023-12-19 15:07:38 | 64.47 | 97.1% |