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 |
|---|---|---|---|
| 1760 | 2021-05-11 02:48:04 | 73.83 | 94% |
| 1392 | 2021-05-08 22:30:48 | 67.25 | 93% |