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 |
|---|---|---|---|
| 1686 | 2013-11-18 11:27:26 | 73.02 | 94% |
| 886 | 2013-10-30 05:51:42 | 70.31 | 94% |