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 |
|---|---|---|---|
| 190 | 2019-03-19 12:28:44 | 72.31 | 97% |
| 136 | 2019-03-18 19:15:07 | 66.87 | 96% |