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 |
|---|---|---|---|
| 223 | 2025-01-10 10:43:42 | 53.44 | 95.9% |
| 140 | 2024-07-28 16:12:35 | 51.54 | 96.7% |