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 |
|---|---|---|---|
| 1193 | 2024-01-30 15:28:33 | 76.84 | 95.4% |
| 153 | 2015-04-08 12:23:37 | 91.27 | 98% |