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 |
|---|---|---|---|
| 1777 | 2025-08-07 06:31:23 | 41.67 | 94% |
| 1616 | 2025-07-24 14:14:36 | 45.17 | 96% |
| 1420 | 2025-06-25 14:21:08 | 42.09 | 96% |