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 |
|---|---|---|---|
| 1439 | 2020-09-18 07:59:45 | 57.52 | 95% |
| 1342 | 2020-09-13 04:39:55 | 54.95 | 94% |