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 |
|---|---|---|---|
| 3714 | 2018-05-31 09:23:10 | 86.77 | 97% |
| 2530 | 2018-05-01 15:27:41 | 71.99 | 96% |