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 |
|---|---|---|---|
| 1692 | 2013-02-26 17:03:46 | 68.51 | 92% |
| 1512 | 2013-02-24 16:40:22 | 70.02 | 94% |
| 390 | 2012-12-09 15:52:45 | 67.73 | 94% |