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 |
|---|---|---|---|
| 1220 | 2013-05-29 22:19:53 | 78.13 | 93% |
| 983 | 2011-12-24 07:05:45 | 67.16 | 90% |