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 |
|---|---|---|---|
| 8987 | 2022-10-03 02:15:30 | 70.25 | 98% |
| 8816 | 2022-09-10 23:52:19 | 65.74 | 99% |