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 |
|---|---|---|---|
| 1422 | 2025-11-05 02:45:35 | 99.26 | 100% |
| 1203 | 2025-11-01 03:44:26 | 100.67 | 100% |
| 385 | 2025-07-03 02:06:06 | 88.72 | 98% |
| 163 | 2025-06-17 15:50:39 | 97.42 | 100% |