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 |
|---|---|---|---|
| 583 | 2011-06-02 10:54:35 | 93.78 | 89% |
| 529 | 2011-05-31 10:10:41 | 91.29 | 96% |