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 |
|---|---|---|---|
| 243 | 2022-04-08 14:34:29 | 100.91 | 99% |
| 226 | 2022-04-07 09:21:31 | 96.02 | 97% |