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 |
|---|---|---|---|
| 919 | 2025-06-10 05:39:02 | 64.95 | 94% |
| 283 | 2025-05-05 09:22:49 | 56.26 | 95% |