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 |
|---|---|---|---|
| 3729 | 2021-09-14 14:20:44 | 59.35 | 96% |
| 3014 | 2021-06-15 10:32:22 | 59.00 | 95% |