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 |
|---|---|---|---|
| 330 | 2016-03-05 02:25:52 | 44.89 | 90% |
| 93 | 2016-02-21 11:52:58 | 52.67 | 85% |