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 |
|---|---|---|---|
| 3499 | 2018-10-09 18:05:38 | 110.82 | 97% |
| 2121 | 2018-04-15 16:56:59 | 103.24 | 96% |