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 |
|---|---|---|---|
| 5948 | 2021-02-26 07:08:42 | 78.33 | 95% |
| 1133 | 2020-08-26 06:49:05 | 77.73 | 98% |