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 |
|---|---|---|---|
| 275 | 2021-12-22 15:46:28 | 77.32 | 96% |
| 256 | 2021-12-21 22:08:18 | 78.97 | 97% |