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 |
|---|---|---|---|
| 3733 | 2020-11-28 00:06:36 | 85.73 | 98% |
| 2421 | 2019-01-23 00:52:06 | 75.56 | 98% |