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 |
|---|---|---|---|
| 282 | 2025-07-30 23:19:47 | 38.98 | 92% |
| 271 | 2025-07-04 23:03:48 | 48.64 | 96% |
| 81 | 2012-09-06 08:52:40 | 52.03 | 93% |