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 |
|---|---|---|---|
| 583 | 2016-05-27 05:11:55 | 91.71 | 93% |
| 87 | 2016-04-25 21:05:25 | 80.19 | 95% |