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 |
|---|---|---|---|
| 235 | 2025-06-11 11:16:44 | 47.75 | 97% |
| 187 | 2025-05-19 10:12:20 | 51.92 | 98% |
| 133 | 2025-05-09 05:31:15 | 53.05 | 98% |