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 |
|---|---|---|---|
| 6119 | 2021-03-14 19:25:26 | 79.61 | 94% |
| 2894 | 2019-09-30 19:13:33 | 79.31 | 96% |