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 |
|---|---|---|---|
| 1258 | 2023-07-03 09:06:40 | 95.86 | 98.1% |
| 326 | 2018-05-19 14:07:15 | 72.28 | 97% |