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 |
|---|---|---|---|
| 3704 | 2023-01-08 08:22:30 | 85.78 | 98% |
| 3199 | 2021-11-12 08:14:22 | 76.07 | 95% |