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 |
|---|---|---|---|
| 1045 | 2014-10-28 01:49:10 | 132.19 | 97% |
| 677 | 2013-12-24 09:43:07 | 108.83 | 91% |