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 |
|---|---|---|---|
| 489 | 2014-05-15 10:19:44 | 118.14 | 90% |
| 410 | 2014-05-10 09:06:21 | 124.68 | 93% |