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 |
|---|---|---|---|
| 5139 | 2021-05-17 05:03:27 | 66.57 | 97% |
| 4892 | 2021-05-03 06:51:35 | 78.15 | 98% |
| 3676 | 2021-03-09 07:17:56 | 63.28 | 95% |