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 |
|---|---|---|---|
| 452 | 2025-04-20 02:26:07 | 62.38 | 93.7% |
| 359 | 2025-03-23 04:18:19 | 57.78 | 94% |