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 |
|---|---|---|---|
| 1443 | 2015-08-04 15:24:46 | 56.49 | 96% |
| 1352 | 2015-07-28 13:24:45 | 48.79 | 98% |
| 908 | 2015-07-02 15:36:01 | 46.35 | 92% |