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 |
|---|---|---|---|
| 16 | 2025-05-13 01:54:25 | 67.39 | 96.7% |
| 6 | 2025-05-13 01:41:23 | 64.43 | 96.4% |