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 |
|---|---|---|---|
| 445 | 2019-08-06 11:31:18 | 45.69 | 95% |
| 180 | 2019-07-12 07:45:10 | 41.92 | 94% |