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 |
|---|---|---|---|
| 2220 | 2022-10-19 23:27:49 | 69.95 | 98% |
| 1948 | 2022-10-16 08:05:08 | 71.81 | 99% |