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 |
|---|---|---|---|
| 80 | 2014-01-18 16:26:10 | 64.38 | 90% |
| 54 | 2013-10-18 13:47:02 | 51.84 | 88% |