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 |
|---|---|---|---|
| 1444 | 2019-02-03 00:42:54 | 84.74 | 97% |
| 758 | 2018-10-27 21:03:38 | 90.56 | 98% |