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 |
|---|---|---|---|
| 1066 | 2010-10-12 03:40:53 | 43.13 | |
| 1041 | 2010-10-11 20:35:50 | 40.28 |