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 |
|---|---|---|---|
| 173 | 2025-06-08 16:44:47 | 55.41 | 96% |
| 38 | 2024-11-17 05:44:18 | 60.39 | 96.7% |
| 17 | 2024-11-17 05:19:08 | 64.48 | 97% |