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 |
|---|---|---|---|
| 488 | 2021-03-25 20:14:44 | 58.05 | 97% |
| 120 | 2020-12-03 15:55:05 | 45.05 | 97% |