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 |
|---|---|---|---|
| 1563 | 2018-05-17 06:10:04 | 67.00 | 97% |
| 788 | 2017-04-13 09:54:35 | 54.03 | 92% |