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 |
|---|---|---|---|
| 2307 | 2018-01-16 16:08:03 | 74.30 | 95% |
| 751 | 2017-11-29 10:49:21 | 79.11 | 96% |