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 |
|---|---|---|---|
| 812 | 2025-08-28 06:30:13 | 60.35 | 95% |
| 793 | 2025-08-27 11:34:06 | 64.12 | 94% |
| 515 | 2025-06-02 12:05:37 | 62.22 | 95.3% |