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 |
|---|---|---|---|
| 8658 | 2021-01-27 13:49:25 | 56.16 | 95% |
| 1066 | 2020-05-03 16:58:39 | 51.61 | 96% |