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 |
|---|---|---|---|
| 3080 | 2023-05-12 04:19:03 | 42.18 | 92% |
| 2414 | 2023-05-01 18:26:10 | 55.51 | 94% |