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 |
|---|---|---|---|
| 4005 | 2025-11-25 14:33:04 | 64.62 | 95% |
| 3936 | 2025-06-04 15:01:29 | 60.24 | 94% |
| 3789 | 2024-04-29 18:05:41 | 54.30 | 93.7% |