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 |
|---|---|---|---|
| 156 | 2012-11-01 00:50:33 | 87.94 | 93% |
| 45 | 2012-10-13 19:03:42 | 79.23 | 92% |