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 |
|---|---|---|---|
| 1989 | 2011-05-26 23:34:09 | 54.31 | 90% |
| 1885 | 2011-05-17 15:48:02 | 64.67 | 93% |