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 |
|---|---|---|---|
| 1690 | 2022-08-04 13:56:10 | 101.19 | 97% |
| 808 | 2021-12-25 13:19:22 | 104.89 | 97% |