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 |
|---|---|---|---|
| 878 | 2024-01-25 14:28:29 | 77.94 | 96% |
| 678 | 2023-09-04 12:35:01 | 61.76 | 96% |