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 |
|---|---|---|---|
| 2046 | 2012-04-05 08:42:08 | 83.05 | 95% |
| 782 | 2011-10-01 11:06:20 | 72.17 | 90% |
| 161 | 2011-08-16 10:51:03 | 69.35 | 89% |