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 |
|---|---|---|---|
| 3709 | 2025-11-10 09:13:07 | 71.89 | 95% |
| 3663 | 2025-11-07 16:14:35 | 69.09 | 96% |