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 |
|---|---|---|---|
| 868 | 2021-02-16 04:29:37 | 58.89 | 95.7% |
| 465 | 2021-01-07 06:21:48 | 55.51 | 97% |