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 |
|---|---|---|---|
| 1900 | 2020-12-26 06:42:10 | 77.04 | 95% |
| 865 | 2018-08-10 19:25:17 | 64.89 | 95% |