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 |
|---|---|---|---|
| 457 | 2014-11-13 16:28:11 | 107.23 | 98% |
| 207 | 2012-02-12 18:39:57 | 92.01 | 94% |