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 |
|---|---|---|---|
| 208 | 2013-02-04 11:33:35 | 84.14 | 96% |
| 188 | 2013-01-26 21:53:07 | 82.12 | 94% |