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 |
|---|---|---|---|
| 3391 | 2011-03-12 08:21:18 | 81.75 | |
| 2007 | 2010-05-25 14:34:20 | 65.62 |