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 |
|---|---|---|---|
| 110 | 2025-02-08 22:11:52 | 58.23 | 94% |
| 5 | 2024-08-26 18:26:09 | 51.83 | 94% |