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 |
|---|---|---|---|
| 1974 | 2013-03-17 11:08:53 | 59.51 | 96% |
| 643 | 2011-08-21 15:11:51 | 39.71 | 86% |