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 |
|---|---|---|---|
| 695 | 2011-06-29 15:19:12 | 54.94 | 85% |
| 433 | 2011-06-22 16:52:05 | 64.77 | 93% |