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 |
|---|---|---|---|
| 2844 | 2021-05-30 20:56:02 | 79.35 | 96% |
| 1660 | 2021-03-15 19:51:43 | 74.89 | 96% |