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 |
|---|---|---|---|
| 482 | 2024-05-18 00:30:20 | 65.92 | 95.5% |
| 361 | 2024-04-29 18:56:43 | 73.81 | 95.7% |