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 |
|---|---|---|---|
| 1441 | 2020-09-19 12:59:27 | 61.57 | 97% |
| 1066 | 2020-09-13 04:39:50 | 60.88 | 96% |