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 |
|---|---|---|---|
| 881 | 2013-08-27 03:05:18 | 120.63 | 95% |
| 277 | 2011-01-07 22:31:54 | 115.02 |