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 |
|---|---|---|---|
| 2365 | 2024-01-28 00:46:47 | 80.47 | 95.9% |
| 443 | 2021-07-05 01:29:39 | 66.34 | 95% |