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 |
|---|---|---|---|
| 1470 | 2016-08-31 07:24:55 | 62.62 | 94% |
| 923 | 2016-05-25 07:44:29 | 67.37 | 95% |