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 |
|---|---|---|---|
| 74 | 2015-07-11 01:21:57 | 95.19 | 93% |
| 49 | 2015-07-07 23:09:39 | 103.35 | 97% |