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 |
|---|---|---|---|
| 155 | 2018-12-05 10:14:01 | 85.15 | 96% |
| 93 | 2018-11-29 21:41:35 | 71.93 | 93% |