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 |
|---|---|---|---|
| 715 | 2021-10-14 14:39:01 | 69.93 | 97% |
| 136 | 2021-03-27 14:49:01 | 70.94 | 97% |