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 |
|---|---|---|---|
| 10044 | 2023-01-19 10:44:08 | 96.76 | 97% |
| 8564 | 2022-01-08 07:31:03 | 105.78 | 98% |