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 |
|---|---|---|---|
| 421 | 2026-04-12 23:38:11 | 64.28 | 98% |
| 300 | 2026-03-04 07:33:03 | 57.15 | 96% |