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 |
|---|---|---|---|
| 1722 | 2023-05-23 16:51:29 | 39.35 | 97% |
| 288 | 2021-02-20 19:09:02 | 91.80 | 98.9% |