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 |
|---|---|---|---|
| 8223 | 2021-03-07 04:13:50 | 82.23 | 96% |
| 7936 | 2021-03-01 00:44:38 | 74.09 | 96% |