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 |
|---|---|---|---|
| 109 | 2014-04-24 06:28:01 | 80.11 | 92% |
| 41 | 2014-04-18 16:22:45 | 85.77 | 94% |