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 |
|---|---|---|---|
| 1087 | 2013-08-10 13:12:57 | 63.40 | 94% |
| 762 | 2013-07-26 12:57:39 | 67.18 | 97% |