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 |
|---|---|---|---|
| 1574 | 2025-06-16 11:44:02 | 54.35 | 95% |
| 935 | 2024-02-10 05:19:48 | 41.00 | 92.6% |