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 |
|---|---|---|---|
| 4790 | 2023-08-07 23:16:26 | 130.69 | 99% |
| 97 | 2021-11-30 22:40:09 | 101.56 | 97% |