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 |
|---|---|---|---|
| 1136 | 2014-02-23 19:15:28 | 49.51 | 80% |
| 839 | 2014-01-29 20:49:19 | 46.75 | 85% |