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 |
|---|---|---|---|
| 838 | 2024-02-12 16:06:41 | 75.51 | 96.6% |
| 684 | 2024-02-07 16:27:30 | 85.82 | 96.7% |