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 |
|---|---|---|---|
| 1007 | 2022-12-02 13:54:25 | 72.95 | 95% |
| 540 | 2021-11-05 15:50:51 | 63.01 | 95% |