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 |
|---|---|---|---|
| 9555 | 2022-02-23 02:47:50 | 80.49 | 98% |
| 7366 | 2020-12-14 02:44:24 | 75.03 | 97% |