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 |
|---|---|---|---|
| 627 | 2017-01-28 05:02:21 | 71.56 | 84% |
| 144 | 2017-01-13 15:40:46 | 77.25 | 91% |