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 |
|---|---|---|---|
| 2215 | 2012-11-04 05:05:49 | 54.53 | 91% |
| 731 | 2011-12-29 18:12:50 | 46.31 | 89% |