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 |
|---|---|---|---|
| 1370 | 2014-05-02 16:39:55 | 67.56 | 91% |
| 695 | 2014-02-19 13:25:44 | 80.84 | 96% |