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 |
|---|---|---|---|
| 121 | 2014-04-27 04:02:31 | 62.36 | 91% |
| 55 | 2014-04-21 21:30:04 | 66.26 | 95% |