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 |
|---|---|---|---|
| 80 | 2023-11-17 21:57:43 | 60.75 | 93.1% |
| 27 | 2023-11-11 03:04:14 | 51.10 | 93.7% |