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 |
|---|---|---|---|
| 2140 | 2017-06-24 06:18:55 | 76.34 | 97% |
| 1760 | 2017-06-10 14:12:08 | 74.63 | 97% |