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 |
|---|---|---|---|
| 1604 | 2017-05-18 21:34:09 | 106.14 | 89% |
| 1415 | 2017-05-01 00:59:25 | 108.70 | 89% |