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 |
|---|---|---|---|
| 1015 | 2016-07-25 10:37:39 | 61.90 | 93% |
| 389 | 2016-01-18 17:58:48 | 52.00 | 96% |