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 |
|---|---|---|---|
| 955 | 2020-12-09 03:02:48 | 71.13 | 96% |
| 121 | 2015-12-08 06:47:48 | 52.63 | 90% |