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 |
|---|---|---|---|
| 1241 | 2023-04-18 19:02:13 | 53.73 | 97% |
| 692 | 2021-07-28 12:35:59 | 48.93 | 97% |