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 |
|---|---|---|---|
| 3051 | 2022-10-07 15:13:16 | 74.82 | 97% |
| 1093 | 2022-08-22 09:50:44 | 78.83 | 98% |