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 |
|---|---|---|---|
| 1135 | 2016-10-22 02:30:02 | 84.89 | 95% |
| 149 | 2016-06-07 19:09:09 | 69.24 | 94% |