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 |
|---|---|---|---|
| 70 | 2025-04-16 03:24:42 | 47.74 | 96.7% |
| 68 | 2025-04-16 03:17:28 | 48.87 | 97.7% |