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 |
|---|---|---|---|
| 4056 | 2023-07-16 22:32:30 | 86.56 | 98% |
| 2650 | 2023-01-28 06:59:04 | 61.04 | 95% |