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 |
|---|---|---|---|
| 1465 | 2017-08-19 12:42:09 | 62.26 | 97% |
| 841 | 2016-08-02 10:44:53 | 48.08 | 90% |