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 |
|---|---|---|---|
| 141 | 2016-07-13 05:01:53 | 97.47 | 97% |
| 93 | 2016-07-10 20:42:46 | 91.58 | 93% |