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 |
|---|---|---|---|
| 544 | 2019-02-25 23:11:45 | 78.29 | 99% |
| 109 | 2018-08-12 18:40:34 | 41.69 | 97% |