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 |
|---|---|---|---|
| 1613 | 2014-02-20 07:04:26 | 40.88 | 94% |
| 356 | 2014-01-03 08:27:12 | 33.85 | 94% |