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 |
|---|---|---|---|
| 4053 | 2019-06-19 19:50:35 | 120.31 | 98% |
| 3126 | 2019-05-22 15:36:43 | 119.92 | 98% |