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 |
|---|---|---|---|
| 14476 | 2018-09-03 03:20:35 | 93.96 | 98% |
| 1191 | 2017-11-22 01:50:13 | 73.34 | 98% |