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 |
|---|---|---|---|
| 198 | 2011-03-11 18:26:35 | 77.50 | |
| 21 | 2011-03-09 02:48:36 | 85.40 |