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 |
|---|---|---|---|
| 464 | 2022-02-07 08:53:12 | 85.78 | 97% |
| 438 | 2021-09-17 18:24:39 | 65.14 | 95% |