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 |
|---|---|---|---|
| 71 | 2025-05-12 13:23:21 | 72.23 | 97.4% |
| 7 | 2025-04-29 16:36:34 | 63.95 | 97.5% |