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 |
|---|---|---|---|
| 392 | 2018-09-23 10:10:23 | 90.58 | 97% |
| 34 | 2017-08-01 06:09:13 | 86.52 | 98% |